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yellow panna cotta with edible flowers

Saffron Panna Cotta with Elderflower Ice

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


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

Thyme leaves


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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