A sweet, delicious, dairy dessert! Savor each spoonful of this creamy milk panna cotta infused with saffron and cardamom, served with a Konafi.
- 6 Cups Milk
- 1 Cup Sugar
- 7 Gelatin Sheets
- 1 Tsp Cardamom
- 1 Tsp Saffron
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.
Recipe courtesy of Chef Katie at Liberty Food & Wine Exchange.