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7 Ratings
5 star values:
3
4 star values:
2
3 star values:
2
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: Unrated
02/22/2008
This recipe was AMAZING!!!!! I absolutely LOVED it as did everyone else who tried it!!! Even my mother who isn't a big dessert fan had a second serving!
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Honey-Saffron Panna Cottas
Recipe Summary
Yield: Makes 9
Ingredients
Ingredient Checklist
1/2 cup whole blanched almonds
1 3/4 cups heavy cream
1/3 cup honey, plus more for drizzling
1/4 teaspoon crushed saffron threads
2 strips lemon zest (each 3 inches long)
1/8 teaspoon salt
1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
1/2 cup whole milk
Cocoa Bee Cookies
Spice Bee Cookies
Cook's Notes
You will get the most flavor and color from the saffron when you crush it into a powder using a mortar and pestle.
Gallery
Honey-Saffron Panna Cottas
Recipe Summary
Yield: Makes 9
Gallery
Honey-Saffron Panna Cottas
Honey-Saffron Panna Cottas
Honey-Saffron Panna Cottas
Recipe Summary
Yield: Makes 9
Recipe Summary
Yield: Makes 9
Yield: Makes 9
Makes 9
Ingredients
Ingredients
- 1/2 cup whole blanched almonds
- 1 3/4 cups heavy cream
- 1/3 cup honey, plus more for drizzling
- 1/4 teaspoon crushed saffron threads
- 2 strips lemon zest (each 3 inches long)
- 1/8 teaspoon salt
- 1 1/2 teaspoons unflavored gelatin
- 2 tablespoons cold water
- 1/2 cup whole milk
- Cocoa Bee Cookies
- Spice Bee Cookies
Directions
Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet. Toast in oven until fragrant, about 12 minutes. Transfer to a plate. Let cool slightly, and then coarsely chop.
Combine almonds with cream, honey, saffron, lemon zest, and salt in a saucepan. Bring just to a boil, stirring to dissolve honey. Remove from heat. Cover, and set aside to infuse 1 hour.
Sprinkle gelatin over cold water in a small bowl, and let stand until softened, about 5 minutes.
Bring cream mixture to a simmer. Add gelatin mixture, and stir to dissolve. Pour through a sieve into a bowl. Stir in milk. Divide among nine 2-ounce (2 1/2 inches wide by 1 1/2 inches deep) ramekins. Refrigerate panna cottas until set, at least 4 hours (or up to 1 day).
To unmold, dip ramekins into hot water briefly, making sure water does not reach rim. Run a knife around edge of each panna cotta, and invert onto a plate. Drizzle with honey. Serve with cookies.
Cook's Notes
You will get the most flavor and color from the saffron when you crush it into a powder using a mortar and pestle.
Cook’s Notes
You will get the most flavor and color from the saffron when you crush it into a powder using a mortar and pestle.
Reviews (1)
Add Rating & Review
7 Ratings
5 star values:
3
4 star values:
2
3 star values:
2
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: Unrated
02/22/2008
This recipe was AMAZING!!!!! I absolutely LOVED it as did everyone else who tried it!!! Even my mother who isn't a big dessert fan had a second serving!
Reviews (1)
Add Rating & Review
7 Ratings
5 star values:
3
4 star values:
2
3 star values:
2
2 star values:
0
1 star values:
0
Add Rating & Review
7 Ratings
5 star values:
3
4 star values:
2
3 star values:
2
2 star values:
0
1 star values:
0
7 Ratings
5 star values:
3
4 star values:
2
3 star values:
2
2 star values:
0
1 star values:
0
7 Ratings
5 star values:
3
4 star values:
2
3 star values:
2
2 star values:
0
1 star values:
0
- 5 star values:
- 3
- 4 star values:
- 2
- 3 star values:
- 2
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
02/22/2008
This recipe was AMAZING!!!!! I absolutely LOVED it as did everyone else who tried it!!! Even my mother who isn't a big dessert fan had a second serving!
Martha Stewart Member
Rating: Unrated
02/22/2008
This recipe was AMAZING!!!!! I absolutely LOVED it as did everyone else who tried it!!! Even my mother who isn't a big dessert fan had a second serving!
Rating: Unrated
All Reviews for Honey-Saffron Panna Cottas
- of Reviews
Reviews:
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Newest
All Reviews for Honey-Saffron Panna Cottas
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
