Summer is calling. Let saffron lead the way.
This dessert is light, lovely and plates like a warm summer sunrise.
In a saucepan, add and let bloom for 2-4 minutes:
1 1/4 tsp gelatine (powder)
3/4 cup of heavy cream
Heat saucepan on low, and slowly add, whisking until dissolved:
2.5 tbsp sugar
3/4 cup heavy cream, chilled
1.5 tsp orange blossom water*
1 tbsp Grand Marnier liqueur
1/2 tsp saffron
1/2 tsp orange zest
Cool to room temperature, and whisk
Once at room temperature, pour into 4 room temperature ramekins, agitate to release air bubbles, then refrigerate several hours until firm or overnight.
When ready to serve, heat water in medium saucepan. Hold ramekin in the hot water for about 10 seconds, without the ramekin touching the bottom of the pan. You'll hear pops as the panna cotta is releasing. Turn and place in the water for 10 more seconds.
Using back edge of knife, run it around the edge of the ramekin to release the panna cotta.
Turn over on plate and serve. Some of the cream will have liquefied, and drip.
To plate this dish like I have above, choose an oval or rectangular plate to accommodate for the cream. Garnish boldly with different textures.
*Be sure the mixture is not too hot when adding orange blossom water