Citrus & Saffron Panna Cotta Recipe
For 2 people:
- 50 cl cream
- 50 g sugar
- 1 sachet vanilla sugar
- Vanilla extract
- 2 g agar-agar
- 3 oranges
- 50 g caster sugar (syrup)
- 1 Saffron seasoning pencil
- Mix the cream, sugar, and vanilla extract.
- Heat the mixture and stop just before it boils.
- Mix the agar-agar with the vanilla sugar and incorporate into the mixture while still hot (approximately 80/90°C).
- Pour the preparation into verrines and leave to cool in the refrigerator for 45 minutes.
- Segment two of the oranges.
- Mix 100 g of water with the 50 g of sugar and bring to a boil.
- Zest the remaining orange and candy the zest.
- Remove the zest from the syrup once candied and leave to cool.
- Pour the cold syrup over the orange segments and arrange your segment salad and candied zest on top of your panna cotta.
- Grate a few saffron shavings and enjoy!
