Panna cotta with Saffron Honey Sauce

Ingredients

• 1 Vanilla bean
• 500 ml whipping cream
• 50 g sugar
• 0.1 g saffron threads
• 6 sheets of white gelatin
• 1 tsp lemon zest
• 4 tbsp honey (more if desired)
• 1 tbsp chocolate sauce
• almond sticks

Instructions

1. 1.

   Split the vanilla bean lengthwise and scrape out the seeds. Cook the cream with the sugar, vanilla seeds and half the saffron threads over low heat for about 8 minutes. Soak the gelatin sheets in a bowl of cold water. Remove the vanilla bean from the cream. Take the pot off the stove. Squeeze out excess water from the gelatin and add it to the vanilla cream. Stir until dissolved and add the lemon zest. Rinse four shallow molds (about 8 cm diameter) with cold water, fill them with the cream and chill for at least 5 hours.

2. 2.

   Before serving, pour the panna cotta out of the molds (you may briefly dip them in hot water). Drizzle each with 1–2 tbsp honey. Sprinkle with the remaining saffron and add a dollop of chocolate sauce on top. Garnish with a few almond sticks.