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Saffron Panna Cotta
With Roasted Strawberry and Rhubarb Compote

Makes 4 to 6 servings

• 1 cup milk (divided use)
• 1 3/4 teaspoons gelatin powder
• 2 cups heavy cream
• 3/4 teaspoons saffron
• 1/4 teaspoon grated orange zest
• 1/2 teaspoon grated lemon zest
• 1/4 cup plus 2 tablespoons sugar
• 1 teaspoons vanilla extract
• 1 tablespoon honey
• Tiny pinch salt
• 1/2 cup pistachios

 

ROASTED STRAWBERRY RHUBARB COMPOTE

• 1 1/2 cup strawberries, stemmed and quartered
• 1 cup rhubarb, cleaned and cut into 1/2-inch slices
• 1/4 cup sugar
• 1/2 teaspoon orange zest

In a small bowl, sprinkle the gelatin over 1/2 cup milk; let stand until the gelatin is softened, about 5 minutes. In a large saucepan, combine heavy cream, remaining 1/2 cup milk, saffron, orange and lemon zest, sugar, vanilla, honey and salt. Bring cream just to a simmer (do not let it boil), whisking occasionally until sugar has completely dissolved; remove from heat, cover and let sit 5 minutes. Add the softened gelatin mixture and whisk to completely dissolve the gelatin.

Strain hot cream mixture into a large glass measuring cup with a pouring spout; pour into ramekins or custard cups. Refrigerate for at least 3 hours or overnight.

For the compote: Preheat oven to 350 degrees. Toss all compote ingredients together and place on a cookie sheet lined with parchment paper. Roast for 15 minutes. Let cool before removing from cookie sheet.

Toast pistachios in preheated oven for 8 minutes. Cool slightly and chop roughly.

To unmold and serve: Place each panna cotta in a bowl with warm water for 15 seconds so the water comes three-fourths of the way up the sides. Holding at an angle, pull top side of panna cotta away from the ramekin and invert onto serving plate. Place some compote next to pudding and sprinkle with toasted pistachios.

(From James Foran, Market Restaurant.)

Puddings and custards, silky goodness with every bite

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