SAFFRON PANNACOTTA TOPPED WITH SALT LIQUORICEClassic dessert (4 servings)
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
PREPERATION1. 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.