Foodservice 411 Recipes

Recipes

Saffron Panna Cotta

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

Yield: 8 to 12 servings

Heavy cream

3 1/3 cups

Sugar

3/4 cup

Orange or lemon, zested

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.