And saf­fron panna cotta

Belfast Telegraph - Weekend - - DRINK -

METHOD 1. Heat the dou­ble cream and sugar in a pan un­til it just comes to boil­ing point. Take the cream off the heat and then add the saf­fron and its soak­ing wa­ter, or­ange blos­som wa­ter and ground car­damom. Al­low to cool slightly. 2. Soften the gela­tine by soak­ing it in some warm wa­ter. When the gela­tine is very soft, squeeze out the mois­ture and drop it into the warm cream mix­ture. It should dis­solve im­me­di­ately into the cream. Work­ing quickly, com­bine the but­ter­milk with the cream mix­ture. Give the mix­ture a fi­nal taste; you can add more or­ange blos­som wa­ter, saf­fron or car­damom at this point, if you like. 3. Pour the panna cotta mix­ture into four in­di­vid­ual ramekins. Trans­fer the ramekins to the fridge to set for at least four hours, ide­ally overnight. 4. Make the can­died pis­ta­chios. Melt the sugar in a pan over a medium heat un­til it turns to a deep brown-coloured caramel, swirling the pan oc­ca­sion­ally to melt it evenly. Add the pis­ta­chios to the caramel, stir to en­sure the pis­ta­chios are all coated and pour the mix­ture onto a piece of greased bak­ing parch­ment and set aside to cool. 5. Roughly chop the caramelised pis­ta­chios and sprin­kle over the smooth, wob­bly

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