Panna Cotta au Saffron & Carrot Sirup
- 700g plain yoghurt
- 250ml heavy cream
- 75g icing sugar
- 3g vanilla powder
- 2 drops Mastic oil (a.k.a. arabic gum, tears of Chios or tree resin oil)
- 10g gelatin
- 1 carrot, thinly sliced
- 20 saffron filaments, finely ground
- 700g sugar
- 400g water
- 2 tbs glucose syrup
- lemon peel (from 1 lemon)
- 1 tbs lemon juice
FOR THE SYRUP
Method
- FOR THE SYRUPPlace all ingredients in a small saucepan.
Place the gelatin in a cup of lukewarm water until it dissolves. OR place in the microwave oven for 30 seconds.
Beat the cream, icing sugar, vanilla and oil.
Add the yoghurt and gelatin, and stir slowly.
Place the mixture into panna cotta containers and refrigerate for a few hours.
Heat until it begins to boil.
Leave on the stove for 13 - 15 minutes
The syrup should be fluid and drip as a string from a spoon, and not in lumps.
Equipments
- Mixer
