- Makes 6 portions in standard dariole moulds
- 500ml double cream
- 120 gr castor sugar
- bunch of basil (8 / 10 leaves)
- pinch of saffron
- 2.5 gelatin leaves
- chocolate shapes for garnish
BASIL AND SAFFRON PANNA COTTA
Christian Cilia
10th March 2011
BASIL AND SAFFRON PANNA COTTA
Very unique and refreshing panna cotta recipe
Ingredients
Method
Soak gelatin leaves in cold water . Warm the double cream , but do not boil , add the sugar , and disolve completely add the the basil , use your hands to tear it up gently , add the saffron
infuse all the ingredients untill you get an aroma of a balanced basil and saffron fragrance , the basil must be felt first then the saffron gently comes in leaving a refreshing lingering taste in your mouth , strain the the cream from the basil and saffron , and pour into the dariole moulds
Refrigerate for about 5 hours ,
Using a bowl of hot water gently immerse the dariole mould up to three quarters of the way , then unmould holding the plate against the mould and gently give it a shake you should hear the panna cotta come unstuck , garnish with some dark chocolate and enjoy
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
