Saffron Panna Cotta with Bitter Honey Recipe using our 'Saffron Olive Oil'

Starting with a basic panna cotta base and mixed in some of our new Home Grade 'Saffron Olive Oil' to give it an added dimension. This pairs well with bitter honey, so do your best to find some. If you can’t, you could serve the panna cotta with another type of honey or even with saba, a honeylike syrup made from grapes. But obviously the pure honey would be better for you. This recipe is easy to cut in half if you’re cooking for two.

Try topping the panna cotta with bitter honey from Sardinia and Turkish dried figs are sweet and plump enough to make a dessert on their own, but they pair well with the saffron and honey in this recipe.

Ingredients:

1 cup heavy cream
1 cup whole milk
1/4 cup granulated sugar
2 Tablespoons of  Home Grade 'Saffron Olive oil' and if you dont have it then  1 large pinch (about 1/4 teaspoon) saffron threads
2 teaspoons unflavored gelatin
2 tablespoons water
1/4 cup bitter honey
8 dried figs (optional)

Instructions:

Combine cream, milk, and sugar in a small saucepan over medium heat, stirring until sugar is dissolved. When it simmers, add 1 tablespoons of Home Grade 'saffron olive oil' by Eden Aromata, and let simmer for 5 minutes. Remove the saucepan from the heat and add another tablespoons of 'saffron olive oil' set aside to steep for 15 minutes where during this time the saffron has done its work very nicely to give that lovely yellow colour.

Meanwhile, sprinkle gelatin over water and let sit for 5 minutes. Whisk together gelatin and cream mixture until thoroughly incorporated. Fill four ramekins or small dishes with about 1/2 cup of the base. Cover with plastic wrap and place in the refrigerator until mixture is set, about 4 hours or overnight.

To serve, dip the bottoms of the ramekins or small dishes in hot water. Run a knife around the perimeter of the panna cotta, cover with a serving plate, and flip to unmold the panna cotta. Drizzle each panna cotta with 1 tablespoon of bitter honey, and, if using, garnish with a couple of dried figs.

Please check out the original site for the recipe here: