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Contents At A Glance


Saffron Panna Cotta

Chef Gina DePalma
Restaurant/Operation Babbo, New York City
Menupart Dessertsá
Daypart Lunch, Dinner
Region Italian

Yield:á8 to 12 servings
Heavy cream 3 1/3 cups
Sugar 3/4 cup
Orange or lemon, zested 1
Saffron threads 3/4 tsp.
Powdered gelatin 1 1/2 tsp.
Whole milk 1 cup
1. In medium saucepan, combine cream, sugar, lemon or orange zest and saffron threads. Bring to boil, stirring gently; remove from heat. Let mixture rest for 10 minutes to develop flavor and color.
2. Stir gelatin into cream mixture until dissolved. Strain mixture through fine-mesh sieve; stir in milk.
3. Pour mixture into chilled dessert cups or wine glasses. If desired, unmold panna cotta by running tip of a knife around edge of cup, dipping cup quickly into hot water and gently shaking custard onto plate. Serve with fresh fruit if desired.

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