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Saffron might not be what first comes to mind when you think of panna cotta. The great thing about this version, you can eat it whatever season it is. Great news for all the saffron lovers out there. During the summer it´s wonderful with fresh berries and during Christmas times you can serve it together with gingerbread cookies and whipped cream.
Ingredient List for 2 servings:
0.5
gr
Saffron
200
ml
Cooking cream 10%
200
gr
Cooking yogurt
2
Gelatin sheets
50
gr
Sugar
1
teaspoon
Vanilla sugar
Instructions:
Place the gelatin sheets in cold water for 5 minutes.
In the meantime heat up the Cooking cream and the sugar while stirring. Take away from the heat when it starts to boil.
Add the saffron and stirring well.
Squeeze the gelatin sheets and let them melt in the saffron mixture. Stir together and let rest for maximum 5 minutes.
Mix the vanilla sugar and the Cooking yogurt.
Add the yogurt in the saffron mixture and mix well.
Rinse 4 small serving bowls with water. Pour evenly the panna cotta in the bowls, and place in the fridge for 2 hours.
A selection of recipes from the same country.
This recipe is from
Italy
This is a simple homemade recipe for tomato sauce, which does not need to cook for several hours. You can use fresh tomatoes as well as tomatoes in cans. One can use this sauce together with pasta and meatballs, as pizza topping or as a base for a tomato soup.
This is a home made pizza bottom that is easy to do and while the doug is growing, you prepare the ingredients. You do not need to cook the chicken before. The hallomi cheese give the pizza a bit salty taste. To not get it to salty it is best to have the cashew nuts unsalted and unroasted.
This is a recipe for a slightly different lasagna, though it contains both zucchini and carrots, but much less cheese then the original Italian lasagna. You can either make your own tomato sauce or buy one already made to save time.
MyCookingPlace.com, your favorite place to share your homemade recipes, and find inspiration for easy
and homemade recipes from around the world.
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