Combine the cream, jelly sugar and saffron in a saucepan and boil for 30 seconds. Pour into decorative glasses. Refrigerate for about 1 hour.
Prepare the blackberry jelly. Thaw the blackberries and strain them through a fine sieve. Put 100 ml blackberry cordial in a saucepan. Add the jelly sugar and boil for 30 seconds.
Pour the blackberry jelly over the panna cotta before the jelly starts to set. Refrigerate for about another hour. Decorate with blackberries.
Tip! Top with toasted, chopped pistachios.
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