Panna Cotta with Saffron and Cardamom

Ingredients

3.2 cups heavy cream

1/3 cup sugar

1/8 tsp salt

1/8 tsp cardamom

1/8 tsp saffron

1/8 tsp cinnamon

1 cup milk

2.5 tsp gelatin

pistachios

In a small saucepan, combine the heavy cream, sugar, salt, and spices. Heat until the cream is very hot (almost boiling). Remove from heat, cover, and let sit for 25 minutes.

Meanwhile: Pour the milk into a small bowl, sprinkle the gelatin on top, and let it bloom, without stirring, for 5-10 minutes.

Pour the milk into the heavy cream, stir, and heat again until almost boiling. Make sure the gelatin is well dissolved. Strain the mixture into a medium cup. Place this cup in a larger container filled with ice water. Chill the cream, stirring occasionally, until cold (about 10°C).

Pour into molds, cover with plastic wrap, and refrigerate until set, 4 to 12 hours.

You can serve the panna cotta directly from individual molds or spoon it onto dessert plates, wrapping the molds with a hot towel first to ensure easy removal. Garnish with saffron and chopped pistachios.

Enjoy!