Saturday, March 17, 2012

Saffron Panna Cotta

The Altitude Adjustment Section
This is Mario Battali's recipe for the yummy, easy dessert we had at Babbo. I'm sure he stole the recipe from someone — after all he is a convicted thief when it comes to his employees!

3 1/3 cups heavy cream
3/4 cup sugar
Zest of 1 lemon or orange
3/4 teaspoon saffron threads
1 1/2 teaspoons powdered gelatin
1 cup whole milk

In a medium saucepan, combine the cream, sugar, lemon or orange zest and saffron threads. Bring the mixture to a boil, stirring gently, then remove from the heat. Let the mixture rest for ten minutes to develop the flavor and color.

Stir the powdered gelatin into the cream mixture until it dissolves. Strain the mixture through a fine-meshed sieve, then stir in the milk. Pour the mixture into chilled dessert cups or wine glasses. If desired, the panna cotta may be unmolded by running the tip of a knife around the edge of the cup, dipping the cup quickly into hot water, and gently shaking the custard onto a plate. Serve with fresh fruit. When we had it, it was served with candied tangerine pieces.