SAFFRON PANNACOTTA TOPPED WITH SALT LIQUORICE

Classic dessert (4 servings)



SOFIA SELIMI

Sofia runs the blog Zofias Kök with recipes with own interpretations and inspiration from all corners of the world.




INGREDIENTS

PANNACOTTA

4 dl whipping cream
1 dl natural yoghurt
3 gelatin leaves
1/2 package saffron (0.5 g)
2 tbsp caster sugar
1 tsp vanilla sugar

GARNISH
Fresh raspberries
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PREPERATION

1. Put the gelatin leaves in cold water for about 5 min.
2. Boil the cream, saffron and sugar in a saucepan.
3. Lift the gelatin and stir it into the cream mixture so that it melts. Add the vanilla sugar and let stand for a while.
4. Mix in yogurt.
5. Pour into a glass. Allow to set in the fridge for at least 2-3 hours in the fridge. Garnish with liquorice and fresh raspberries and enjoy.


SAFFRON PANNACOTTA TOPPED WITH SALT LIQUORICE

Classic dessert

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