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Saffron Pannacotta

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Serves 4-6

  • 4 g saffron strands infused in 20ml boiling water
  • 750 ml cream
  • 15 ml gelatine
  • 85 ml castor sugar
  1. Add the saffron and water to the cream. Heat gently until bubbles appear around the edges of the pot. Do not boil! Remove from the heat.
  2. Mix the gelatine and sugar together. Add this to the cream and keep stirring until it has dissolved.
  3. Pour into individual glasses or bowls or 1 large glass bowl and leave to cool, then cover with plastic wrap and place in fridge to set.
  4. Top with fresh berries and serve. 

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