Mango Saffron Panna Cotta

Instructions

Preparing the Panna Cotta:

1. Bloom the Gelatin:

• In a small bowl, sprinklegelatin powder over 2 tablespoons of cold water. Let it sit for about 5-10minutes to bloom and soften.

2. Infuse the Saffron:

• In a small saucepan, heatthe heavy cream and whole milk over medium heat until it just begins to simmer.Remove from heat and add saffron threads. Let it steep for about 10-15 minutesto infuse the saffron flavor into the cream mixture. Stir occasionally.

3. Mix the Mango Puree:

• In a separate bowl, whisktogether mango puree, granulated sugar, and vanilla extract until smooth andwell combined.

4. Combine the Cream andMango Mixture:

• Strain the saffron-infusedcream mixture through a fine mesh sieve to remove saffron threads. Pour thecream mixture into the mango mixture and whisk until fully incorporated.

5. Heat and Dissolve Gelatin:

• Place the bowl of bloomedgelatin in a larger bowl of hot water (not boiling) and stir until the gelatincompletely dissolves and becomes liquid.

6. Incorporate Gelatin:

• Gradually pour thedissolved gelatin into the mango and cream mixture while whisking continuouslyuntil smooth.

Setting the Panna Cotta:

7. Pour into Molds or Cups:

• Divide the panna cottamixture evenly among serving molds or cups. Use glasses, ramekins, or siliconemolds for easy unmolding later.

8. Chill and Set:

• Cover each mold or cup withplastic wrap or foil and refrigerate for at least 4-6 hours, or until the pannacotta is set and firm.

Serving the Mango Saffron Panna Cotta:

9. Unmold and Garnish:

• To unmold, carefully run aknife around the edge of each mold to loosen the panna cotta. Invert onto aserving plate or serve directly in the cups.

10. Garnish and Serve:

• Garnish with fresh mangoslices, berries, or a sprinkle of saffron threads if desired. Serve chilled andenjoy the creamy, tropical flavors of Mango Saffron Panna Cotta.