Name: Saffron Panna Cotta Pots & Poached Pears
Yield: Makes 6 small / 4 large servings
Ingredients: edible flowers (such as cornflowers, nasturtiums and violets); poaching liquid (either water or white wine); toasted nuts (such as almonds and walnuts); 2 tablespoons agar agar; juice of 1 lemon; ½ beetroot, peeled and diced, or 1 tablespoon beetroot powder; 2 pears, peeled; 3 tablespoons maple syrup; pinch of saffron; 1 litre (34 fl oz/4 cups) coconut milk; 5 tablespoons caster (superfine) sugar; 1 vanilla pod (bean), split and the seeds scraped out, or 1 teaspoon vanilla paste or extract

Preparation info

Makes
6
small

Difficulty
Easy

Appears in

Celebrate

By Bettina Campolucci Bordi

Published 2021

About

Saffron reminds me of Sweden and panna cotta is one of my all-time favourite desserts. So why not marry those two together? The poached pear cuts through the creaminess and also adds an additional layer of colour.

Ingredients

For the Poached Pears

2 pears, peeled
poaching liquid (either water or white wine)
juice of 1 lemon

Method

Add the pears to a small saucepan and just cover with poaching liquid. Add the lemon juice, sugar and diced beetroot (the beetroot is purely to give the pears a lovely pink colour once they are cooked).

Simmer for 30 minutes and allow to cool. Slice the pears into quarters lengthways and keep in the fridge until you’re ready to serve. You could keep them in the poaching liquid overnight