Get ready to whip up a fancy dessert that comes together easily! Chef Jenn Martello came by to show us how to use orange and saffron flavors to elevate this delicious dish.
Orange & Saffron Panna Cotta
-1 Pkg (.25 oz) Gelatin, unflavored
-1 1/2 Cups Milk, whole
-1 cup Heavy cream
-1/4 cup Sugar
-1/4 tsp Orange Extract
-1/4 tsp Salt, Kosher
-1 Pinch Saffron
1.Sprinkle gelatin over ½ cup of milk and set aside for 3 minutes.
2.Spray 4 large ramekins with cooking spray and set aside.
3.Place 1 cup milk, 1 cup heavy cream, sugar, extract, saffron and salt in a saucepan. Warm over medium heat until light simmer, pour in milk and gelatin and cook until gelatin is completely dissolved 2- 3 minutes.
4.Strain milk mixture through a mesh sieve into a glass measuring cup. Evenly distribute amongst ramekins
5.Place in the refrigerator for 6 hour or overnight. When ready to serve, slide a sharp knife around the edges of the ramekin and invert onto a plate, panna cotta can be eaten straight from the ramekin as well. Garnish with orange zest and fresh berries.
Chef Jenn Martello specializes in home plated dinners and in-home cooking classes.