Saffron panna cotta

A luscious saffron panna cotta topped with blackberry jelly. A really simple but irresistible dessert. Panna cotta flavoured with saffron is a recipe for success.

6 glasses

30 minutes + 2 hours chilling time

Rating (1 ratings)


Panna cotta
500 ml double cream
95 g Dansukker Jelly Sugar Multi
1/2 g saffron (1 packet)

Blackberry jelly
100 ml raw blackberry juice (approx. 200 g blackberries)
95 g Dansukker Jelly Sugar Multi



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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