Name: Saffron pannacotta with almond crumb recipe by Flours Frostings at BetterButter
Prep time: 240 min
Cook time: 10 min
Total time: 250 min
Yield: 4
Ingredients: For the saffron pannacottas; 120 ml or ½ cup milk; 360 ml or 1 ½ cups low fat cream; 50 grams or 1/4 cup sugar; 2 teaspoon powdered gelatin; ¼ teaspoon saffron strands; ¼ cup cold water; For the Almond crumble; 60 grams or 1/2 cup almonds; 56 grams or 1/4 cup butter , cold; 62 grams or 1/2 cup all purpose flour; 50 grams or 1/4 cup granulated or castor sugar

ABOUT Saffron pannacotta with almond crumb RECIPE

Saffron gives rich and creamy pannacotta a delicious Indian makeover. A super easy almond crumb gives some contrasting crunch to this fusion dessert. Its simple and easy to make ahead, giving you a perfect party dessert!

Ingredients Serving: 4

For the saffron pannacottas
120 ml or ½ cup milk
360 ml or 1 ½ cups low fat cream
50 grams or 1/4 cup sugar
2 teaspoon powdered gelatin
¼ teaspoon saffron strands
¼ cup cold water
For the Almond crumble
60 grams or 1/2 cup almonds
56 grams or 1/4 cup butter , cold
62 grams or 1/2 cup all purpose flour
50 grams or 1/4 cup granulated or castor sugar

Instructions

Heat the milk, sugar , cream and saffron strands until the sugar melts and it comes to a boil.
Take off heat and cover. Let it rest for half hour or more so that the saffron can infuse.
Taste it and add more saffron/ sugar as needed.
Sprinkle the gelatin over the cold water (in a small bowl) and let rest (bloom) for 5 minutes.
Heat the cream mixture again and as it is about to boil ( bubbles around the side), take off heat .
Stir in the bloomed gelatin and mix until dissolved. You can return to heat if needed but don't let it boil.
Strain the mixture into lightly oiled ramekins or serving bowls.
Chill atleast 4 hours.
Serve in the dish or run a small knife along the edge of the pannacotta and slightly nudge it out onto a plate.
For the almond crumble :
Preheat the oven to 200°C/ 400 F.
Peel and grind the almonds with a little sugar until fine.
Rub the ground almonds with the butter, sugar and flour until it looks like breadcrumbs.
Spread on a baking sheet, and bake for 20 minutes until golden brown.
Cool and spoon over the pannacotta while serving.

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