Saffron Panna Cotta

Instructions

Saffron panna cotta

1- Mix gelatin with a small amount of cold water and then melt it using the Bain Marie method.

2- Mix sugar, milk, and cream together, then heat the mixture until the sugar particles are dissolved completely.

3- Add gelatin, saffron, and vanilla.

4- After cooling down, pour the mixture into a suitable container and put it in the refrigerator for 4-5 hours until set.

Barberry sauce

1- Put all the above-mentioned ingredients except corn-starch on the heat and cook for 4-5 min after boiling.

2- Mix cornstarch with a small amount of cold water and add to the sauce little by little to reach the desired concentration.

3- Put the sauce in the refrigerator for a few hrs to cool down.

4- Serve the fresh Saffron panna cotta with the Barberry sauce, and garnish them with the whipped cream, sliced ​​pistachios and blueberries.

Note: Eliminate the barberry sauce if desired