Saffron & Wild Honey...Saffron & Wild Honey Panna Cotta with Pistachio Brittle and Rose Water Gel

A silky, aromatic cream infusion of hand-harvested saffron and wildflower honey, balanced by the textural crunch of toasted pistachio and the floral acidity of a rose water reduction.

Ingredients

Cooking Instructions

1. 01

   Bloom the gelatin sheets in a bowl of ice-cold water for 5-10 minutes until softened.

2. 02

   In a heavy-bottomed saucepan, combine the heavy cream, milk, wildflower honey, and crushed saffron. Heat gently over medium heat until it reaches a light simmer, ensuring the honey is fully dissolved.

3. 03

   Remove the cream mixture from heat. Squeeze excess water from the gelatin sheets and whisk them into the warm cream until completely melted. Strain the mixture through a fine-mesh chinois into a jug.

4. 04

   Pour the mixture into four silicone molds or glass ramekins. Allow to cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, until set.

5. 05

   For the brittle: Melt 60g of caster sugar in a pan until it turns a deep amber caramel. Stir in the pistachios and a pinch of sea salt. Pour onto a silicone mat, spread thin, and allow to cool completely before breaking into shards.

6. 06

   For the rose gel: Combine 40g sugar, 50ml rose water, and 50ml water in a small pot. Bring to a boil, whisk in the agar agar, and simmer for 1 minute. Pour into a shallow container and chill until firm. Once set, blend until smooth and transfer to a piping bag.

7. 07

   To serve, unmold the panna cotta onto the center of a chilled plate. Pipe small dots of rose gel around the base, garnish with pistachio brittle shards and a few extra saffron threads.