Raisin saffron panna cotta

The exotic, floral flavour of saffron in a delicate, slightly savoury custard contrasted with sweet-and-tangy wine-soaked raisins is a delightful—and light—finish to a meal. Do seek out the highest quality saffron you can find— with all deep red threads and a pungent aroma. The effort and expense are worth it.

¼ cup (60 mL) late-harvest wine

¼ cup (60 mL) raisins

1 cup (250 mL) 35% whipping cream

1 cup (250 mL) milk, divided

1 tbsp (15 mL) granulated sugar

⅛ tsp (0.5 mL) saffron threads

¼ tsp (1 mL) salt (approx.)

Pinch freshly ground pepper

1 tbsp (15 mL) gelatin

Toasted seeds such as sesame, sunflower and/or green pumpkin seeds, or chopped nuts (optional)

1 Combine wine and raisins in a small saucepan and heat over low heat until steaming. Remove from heat, cover and let stand until raisins are plump and cooled to room temperature. Transfer to a bowl.

2 Meanwhile, combine cream, ¾ cup (175 mL) of the milk, sugar, saffron, ¼ tsp (1 mL) salt and pepper in a medium saucepan. Bring to a boil over medium-high heat, stirring. Remove from heat, cover and let stand for 1 hour.

3 Pour remaining ¼ cup (60 mL) milk into a clean small saucepan. Sprinkle gelatin over milk and let soften for 5 minutes. Heat over low heat, stirring, until gelatin is dissolved. Stir into cream mixture. Taste and add salt, a pinch at a time, until the saffron tastes bright and flavourful.

4 Oil four ½-cup (125-mL) ramekins. Pour cream mixture into ramekins. Refrigerate until thick but not set, about 30 minutes. Drain raisins and arrange on top of panna cottas, pressing into top slightly. Cover dishes loosely and refrigerate until set, about 2 hours longer, or for up to 1 day.

5 Dip bottoms of ramekins into hot water and run a knife around edges to loosen panna cotta. Wipe ramekins dry and turn out onto serving plates. Garnish with toasted nuts or seeds, if desired.

Serves 4