Saffron Panna Cotta with Bitter Honey Recipe

1. 1

   Combine cream, milk, and sugar in a small saucepan over medium heat, stirring until sugar is dissolved.

2. 2

   When it simmers, add saffron, and let simmer for 5 minutes.

3. 3

   Remove the saucepan from the heat and set aside to steep for 15 minutes.

4. 4

   Meanwhile, sprinkle gelatin over water and let sit for 5 minutes.

5. 5

   Whisk together gelatin and cream mixture until thoroughly incorporated.

6. 6

   Fill four ramekins or small dishes with about 1/2 cup of the base.

7. 7

   Cover with plastic wrap and place in the refrigerator until mixture is set, about 4 hours or overnight.

8. 8

   To serve, dip the bottoms of the ramekins or small dishes in hot water.

9. 9

   Run a knife around the perimeter of the panna cotta, cover with a serving plate, and flip to unmold the panna cotta.

10. 10

    Drizzle each panna cotta with 1 tablespoon of bitter honey, and, if using, garnish with a couple of dried figs.

* Per serving · 4 servings · Values may vary.