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Organic vanilla lime pannacotta with honey saffron gelee

Nov-03-2016
Swayampurna Singh
10 minutes
Prep Time
10 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Organic vanilla lime pannacotta with honey saffron gelee RECIPE

Organic vanilla lime pannacotta with honey saffron gelee is a beautiful dessert you can make for any dinner party or just about any day. Subtly sweet with hints of citrus and vanilla, the panna cotta is set off beautifully by a organic honey saffron gelee`. This is an absolute show stopper.

Recipe Tags

  • Festive Fun
  • Veg
  • Medium
  • Diwali
  • Italian
  • Chilling
  • Dessert

Ingredients Serving: 4

  1. For the vanilla lime pannacotta 500 ml full at fresh cream
  2. 1/2 cup Milk
  3. 2 tbsp gelatin powder
  4. 2 tbsp Sugar
  5. 1 lemon Juice
  6. 1 tsp orange essence
  7. 1 pod vanilla bean scraped
  8. For the honey saffron gelee:
  9. A pinch Saffron
  10. 1/3 cup organic honey
  11. 2 tsp gelatin powder
  12. 1/2 cup water

Instructions

  1. For the vanilla lime panncotta Start by soaking the gelatin in milk. Give it a quick stir and set aside for 5 mins. Next, add the cream,scraped vanilla and sugar in a sauce pan and heat it up.
  2. emember not to boil the cream. Just cook on low for 7-8 mins till sugar is dissolved. Remove from heat. Now stir the gelatin and milk together to make sure its mixed well
  3. Pour that into the cooked cream mixture and give it a quick stir making its the gelatin is mixed. To check, rub a little amount between fingers, It shouldn't feel grainy at all
  4. Let rest till it reaches room temperature. Once cool, add the juice of lemon and mix everything well again. Dont worry about it not being too sweet.
  5. he honey gelee will balance the sweetness perfectly. Pour into serve ware and cover with clingfilm. Put in the freezer to set for atleast 2-3 hours. Proceed with the gelee only when the pannacotta layer is set!
  6. For the honey gelee`: Again start by soaking gelatin in 1/3 cup water. Stir and leave aside.
  7. In another saucepan, mix 2/3 cup water and 1/3 cup honey, pinch of saffron and cook for 5 mins.
  8. Immediately pour the gelatin into it and mix well. Remove from heat and let it come to room temperature.
  9. Once the first layer has set, gently pour the cooled honey gelee on top of the pannacotta, cover with a cling film and put it back in the freezer for 3-4 hours to set properly.
  10. f you are not in a rush, let this set in the refrigerator (not the freezer) overnight. While serving, garnish with fresh orange slices and few more strands of saffron.

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Annam Shri
Nov-04-2016
Annam Shri   Nov-04-2016

Your pictures just amaze me

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