PANNA COTTA with Saffron and Rhubarb
Our recipe for the month of April highlights the richness and subtlety of saffron combined with Rhubarb in this gourmet recipe that will delight your guests.
- Ingredients for 6 people:
- 50cl liquid cream,
- 2 leaves of gelatin,
- 50g sugar,
- 30 pistils of saffron,
- 200g of fresh rhubarb,
- 1 vanilla pod.
- Vanilla sugar
- Preparation: 10 minutes before, soften the gelatin in very cold water and infuse the saffron pistils in a little lukewarm liquid cream.
- Heat the cream, the split vanilla pod and the sugar with the saffron pistils until the mixture begins to boil.
- Add the drained gelatin and stir until completely dissolved.
- Pour the panna cotta into glasses and let cool to room temperature before refrigerating for at least 3 hours, until set.
- Meanwhile, stew the rhubarb with a little vanilla sugar until soft.
- Let cool. Serve the panna cotta with the rhubarb compote on top.