John Myers
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Saffron Panna Cotta with Passion Fruit Salsa.
The perfect saffron panna cotta with passion fruit salsa. recipe with a picture and simple step-by-step instructions.
Panna cotta :
- 6 dl Cream 30% fat
- 3 tbsp Sugar fine
- 2 Pc. Small sachets of ground saffron
- 2 Pc. Gelatin sheets inaugurated
Salsa:
- 1 Pc. Ripe mango
- 0,5 Pc. Oranges untreated juice and sest
- 2 Pc. Ripe passion fruit
- 0,5 Bd Peppermint leaves 6-7
- 1 Pc. Vanilla sugar sachets
Prepare panna cotta:
- Bring the cream and sugar to the boil, reduce the heat. Reduce to about 5 dl over a low heat, stirring occasionally (takes about 5-8 minutes), remove the pan from the heat, stir in the saffron, stir in the gelatine.
- Pour the mixture through a sieve into a measuring beaker and fill the molds. Cover and chill for approx. 5 hours.
Prepare salsa:
- Peel the mango, remove the pulp from the stone, puree with orange juice. Halve the passion fruit, remove the pulp and add. 4 beautiful heads of peppermint put aside, chop the rest and add, mix everything together.
Get ready to serve
- Spread on dessert plates or bowls. Remove the panna cotta from the molds, place on top, garnish with the orange sest, peppermint heads and pomegranate seeds. Now you can enjoy this little dessert.
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