Saffron panna cotta with jam and white chocolate
Procedure
Ingredients · Servings 6
- 500 ml liquid cream
- 8 g Fish glue
- 1 sachet of vanilla
- 1 sachet of saffron
- 50 g White chocolate
- 100 g Sugar
- Strawberry or berry jam
Method · 6 h
- Soak the gelatin in water. Melt the chocolate in a double boiler. Using a spoon, drop the melted chocolate onto a piece of c...
- Soak the gelatin in water. Melt the chocolate in a double boiler. Using a spoon, drop the melted chocolate onto a piece of c...
- Soak the gelatin in water. Melt the chocolate in a double boiler. Using a spoon, drop the melted chocolate onto a piece of c...
- Soak the gelatin in water. Melt the chocolate in a double boiler. Using a spoon, drop the melted chocolate onto a piece of c...
- Soak the gelatin in water. Melt the chocolate in a double boiler. Using a spoon, drop the melted chocolate onto a piece of c...
- Soak the gelatin in water. Melt the chocolate in a double boiler. Using a spoon, drop the melted chocolate onto a piece of c...
- Soak the gelatin in water. Melt the chocolate in a double boiler. Using a spoon, drop the melted chocolate onto a piece of c...
Soak the gelatine in water.
Melt the chocolate in a double boiler. Using a spoon, drop the melted chocolate onto a piece of parchment paper, creating shapes. These will be used to decorate your panna cotta. Place the shapes in the freezer.
Heat the cream, add sugar, vanilla, the previously squeezed gelatine and the saffron.
Pour the resulting mixture into 6 molds. Let cool and refrigerate for at least 6 hours.
Once the panna cotta has set, unmold it using a knife. Serve.
Pour the room temperature jam over the panna cotta.
Decorate your dessert with white chocolate. Enjoy! .
