Saffron Panna Cotta with Spiced Mandarin Oranges

Servings: four 4oz Panna Cotta

• 2 gelatin sheets
• 1 cup heavy cream
• 1 cup whole milk
• 1/4 cup sugar
• 1 tablespoon saffron

Spiced Mandarins:

• One 15oz can mandarin oranges
• 1 tablespoon honey
• 1 star anise
• 1 cinnamon stick, broken in half
• Juice of 1/2 lemon, or to taste

Panna Cotta:

Soak gelatin sheets in a bowl with cold water for about 15 minutes.

Meanwhile pour heavy cream and whole milk in a saucepan, add sugar and saffron, and cook over low heat for about 15 minutes.

Then bring the mixture to a boil and turn off.

Transfer the warm mixture to a bowl and add the drained gelatin sheets.

Whisk until the gelatin sheets are completely melted.

Divide the mixture equally into four 4oz ramekins and let it cool room temperature.

After that, place them in the refrigerator for about 6 hours.

Spiced Mandarins:

Place the mandarin oranges, honey, star anis, cinnamon stick, and lemon juice in a saucepan and cook over medium low heat until it reaches a jammy consistency.

Let it cool room temperature for about 30 minutes, remove cinnamon stick and star anis, and pour over the panna cotta. Refrigerate for about an hour and then it's ready to eat.

At the Château, we serve the Saffron Panna Cotta as the ending sweet bite. Book your Food & Wine Pairing experience today. Please note: our menu changes seasonally.