Liberty Food & Wine Exchange - Perla di Zafferano

A sweet, delicious, dairy dessert! Savor each spoonful of this creamy milk panna cotta infused with saffron and cardamom, served with a Konafi.
Stop by Liberty Food & Wine Exchange in Reno, June 10-16 to try it. Not able to come in? Give it a try at home and let us know how it turns out. 

Ingredients

  • 6 Cups Milk
  • 1 Cup Sugar
  • 7 Gelatin Sheets
  • 1 Tsp Cardamom
  • 1 Tsp Saffron

Instructions

  • Let the gelatin sheets soak in cold ice water.
  • Meanwhile, heat the milk, sugar, cardamom and saffron just until boiling. Once boiling, turn heat off. 
  • Take the gelatin out of the ice water and squeeze out any remaining water. Stir the gelatin into the hot milk.
  • Strain the mixture to remove saffron pearls and pour into a mason jar. 
  • Refrigerate until firm, about four (4) hours.
  • Enjoy!

Recipe courtesy of Chef Katie at Liberty Food & Wine Exchange.

 

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