AuthorToscane DI GustoCategoryCakes, DessertsDifficultyIntermediate
PREPARATION OF COOKED CREAM:
soak the gelatine for 10 minutes in cold water; at the same time, put the cream, sugar and saffron (both the powdered one and the pistils) in a non-stick pan and bring to a boil slowly.
Remove from heat and add the gelatine that you have softened in the water and add the vanilla extract. Melt all the ingredients well and then place the cream in the panna cotta molds.
Let it rest in the fridge for 3-4 hours.
PREPARATION OF SALTED CRISP:
put the sugar in a non-stick pan and let it melt over low heat without turning it. Add the chopped and toasted almonds and turn the caramel with a wooden spoon.
Then take the parchment paper to spread the caramel giving it the shape you want to decorate the panna cotta.
Ingredients
Directions
PREPARATION OF COOKED CREAM:
soak the gelatine for 10 minutes in cold water; at the same time, put the cream, sugar and saffron (both the powdered one and the pistils) in a non-stick pan and bring to a boil slowly.
Remove from heat and add the gelatine that you have softened in the water and add the vanilla extract. Melt all the ingredients well and then place the cream in the panna cotta molds.
Let it rest in the fridge for 3-4 hours.
PREPARATION OF SALTED CRISP:
put the sugar in a non-stick pan and let it melt over low heat without turning it. Add the chopped and toasted almonds and turn the caramel with a wooden spoon.
Then take the parchment paper to spread the caramel giving it the shape you want to decorate the panna cotta.