Did you know that our little provencal village Cotignac is home to a saffron farm? Called the ‘Safranière’, this farm is growing the most valuable spice in the world. Harvesting saffron is an extremely delicate matter. The flowers wilt very quickly, which means you have to check them everyday to pick them at the right moment. You’ll need about 150,000 flowers for 1KG of saffron!
These panna cottas are very light and refreshing, making them the perfect dessert to enjoy at the end of a festive meal!
They are inspired by a recipe from Skye McAlpine’s book ‘A Table in Venice‘. It is a beautiful book full of delicious recipes, personal anectodes and gorgeous photographs.
- 2g agar
- 1 teaspoon saffron strands
- A pinch of salt
- 500ml double cream
- 80g caster sugar
- Using a pestle and mortar, grind the saffron strands with the salt until you have a fine powder.
- In a saucepan, bring cream, sugar and agar to just before boiling point, stirring regularly, then lower the heat and stir until sugar has dissolved (this should only take a few minutes).
- Remove from heat, then stir in the saffron powder.
- Pour the cream through a strainer (to remove any lumps) and into 4 glasses.
- Refrigerate for at least 3 hours before serving. Serve with seasonal fruits and a glass of rosé!
Tip: Saffron is very strong, so make sure to use only a small teaspoon of it.