Saffron Panna Cotta with Elderflower Ice

Name: Saffron Panna Cotta with Elderflower Ice
Prep time: 20 minutes, overnight
Cook time: 20 minutes
Yield: 4-6
Ingredients: 500 ml cream; 40 ml milk; 55 g honey; 10 threads of saffron; 2 titanium strength gelatine sheets, soaked in cold water to soften; 375 ml Verjus; 60 ml elderflower cordial; Thyme leaves

By Sid Sahrawat

This dessert is easy to make ahead and plate up, it is all about getting the wobble on the panna cotta!

Preparation Time: 20 minutes, overnight set
Cooking Time: 20 minutes
Serves: 4-6

Ingredients

Panna cotta
500 ml cream
40 ml milk
55 g honey
10 threads of saffron
2 titanium strength gelatine sheets, soaked in cold water to soften

Elderflower ice
375 ml Verjus
60 ml elderflower cordial

Garnish
Thyme leaves

Method

Panna cotta preparation:
Place the cream, milk, honey and saffron into a saucepan and heat using Cooking sensor to 90°C or almost boiling. Add the drained, softened gelatine to the saucepan and stir to melt. Divide the mixture into 4 to 6 desired moulds and set overnight covered in the refrigerator.

Elderflower ice preparation:
Combine both ingredients in a covered container and freeze overnight. Scrape with a fork to make ice when ready to serve.

To finish:
Turn out panna cottas on to serving plates. Spoon elderflower ice onto the panna cottas and garnish with a few thyme leaves.

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