Coconut Saffron Pannacotta Recipe
Creamy panna cotta infused with coconut and saffron.
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Ingredients
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Panna Cotta Base
Method
Prepare the Gelatin
Bloom the Gelatin
In a small bowl, combine gelatin powder with 50 ml of cold water. Let it sit for about 5-10 minutes until it becomes fully bloomed.
Make the Panna Cotta
Heat the Mixture
In a saucepan, combine coconut milk, heavy cream, sugar, saffron strands, and a pinch of salt. Heat over medium heat until the mixture is warm and sugar has dissolved, but do not let it boil.
Add Gelatin
Remove the saucepan from heat and stir in the bloomed gelatin until it is completely dissolved. Add vanilla extract and mix well.
Pour into Molds
Pour the mixture into serving molds or cups. Allow to cool to room temperature, then refrigerate for at least 4 hours or until set.
Serve
Unmold and Serve
Once set, run a knife around the edge of the panna cotta and carefully unmold onto plates. Serve chilled, optionally garnished with toasted coconut or fresh fruit.
