Pana cotta

9/2/2019

Pana cotta

Ingredients
1 cup milk
200 gr heavy cream
1 teaspoon unflavored powdered gelatin
1 tablespoon honey
Ravang saffron

Instructions
 Dissolve gelatin powder in cold milk. Place cream over indirect heat and whisk it slowly until the texture is smooth, then add the mixture of gelatin and milk to the cream and stir slowly until gelatin dissolves. Add honey and Ravang saffron. Stir constantly and don’t let the mixture boil. Let stand for 5-10 minutes to soften. Pour the panna cotta into the serving dishes and refrigerate for about 4 hours, or until completely set. Your delicious panna cotta with the heavenly taste of Ravang saffron is ready to eat and enjoy.

 

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