Recipe: Saffron panacotta
SAFFRON PANNA COTTA WITHOUT ADDED SUGAR
Recipe author: Alexandra Schlesinger
Saffron is great for dessert, giving it a beautiful yellow color and a deep flavor. This recipe is for a smooth and flavorful saffron panna cotta that contains no added sugar - a perfect dessert to serve around Christmas that is sure to be appreciated. This dessert requires a few hours in the fridge and therefore perfect to prepare the day before.
INGREDIENTS
- 5 dl of cream
- 1 3/4 gelatine leaves
- 1/2 g saffron
- 3-4 tbsp Fiber honey
- 1/2 dl Use like sugar
- 2-3 Stevia drops vanilla
- Crunchy caramel
For the raspberry sauce:
- 250 g frozen raspberries
- 1-3 tbsp Use like sugar
- 1-2 tbsp water
METHOD:
Start by soaking the gelatine leaves in cold water. Then bring the cream to a boil over low heat in a saucepan with the saffron, Use Like Sugar, Fiber Syrup and vanilla stevia drops. Let it boil until the cream thickens. Then squeeze out the gelatine leaves and add them to the cream mixture. Stir until the gelatine leaves dissolve.
Pour the mixture evenly into four glasses and place in the fridge, leave to chill in the fridge for at least 3 hours to set.
Blend the thawed raspberries and Use Like Sugar together. Then strain the sauce to remove all the seeds. Add water to the sauce if you want a thinner consistency.
Remove the pannacotta from the fridge about 15 minutes before serving. Top with the raspberry sauce (keep warm!) and chopped Crunchy caramel.
