Saffron Pannacotta with Mango and Fresh Berries

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November 5, 2015

This is simply sublime. The desert is deliciously light in taste and velvety in texture with a burst of summer sweetness from the fresh berries.


6 Servings

1 ½ cup heavy cream

¼ cup milk

½ cup sugar

½ cup fresh mango juice

10 saffron treads

Zest of ½ orange

½ package powdered gelatin

Mix of Fresh berries - blackberries and raspberries


1In a small saucepan mix together the heavy cream, sugar and orange zest. Stir gently until sugar is completely dissolved, about 5 min. Over medium heat bring the mixture to boil then add the saffron treads and the mango juice. Let it cool completely.

2In a smal bowl add the milk and sprinkle on top 1 tablespoon gelatin. Leave it to absorb for a minute then stir well until it dissolves. Once it’s done add it to the mango-saffron mixture, stir well and strain it through a fine mesh sieve.

3Pour the mixture into glass dessert cups. I like the vintage champagne glasses. The beautiful etched glasses enhance the delicate taste of the desert.

4Place them in the refrigerator. Garnish with fresh berries before serving.


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