BASIL AND SAFFRON PANNA COTTA

Christian Cilia

Christian Cilia

10th March 2011

BASIL AND SAFFRON PANNA COTTA

Very unique and refreshing panna cotta recipe

Ingredients

  • 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

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

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