Thursdays are as good as Fridays and Fridays are synonymous with the weekend which means that today s practically the weekend and weekends signal indulgence You can try but you won t be able to convince us otherwise Presenting our luscious creamy and silky smooth Saffron Panna Cotta with a sweet sticky Honey Orange Glaze Just what we need to keep us going as we inch towards the weekend our version of this classic Italian dessert gets a desi revamp with a liberal sprinkle of Kashmiri Saffron from Arqa and a drizzle of Bustaan honey Easy to whip up in a jiff here s everything you ll need to master that wobble For the Saffron Panna Cotta Milk 200ml Arqa Kashmiri Saffron 1 pinch Full fat Cream 250ml Gelatin Powder 1 2 tbsp Vanilla Extract 2 tsp Sugar 2 tbsp Water 2 tbsp Salt to taste Method Dissolve the gelatin in the cold water for about 5 10 minutes until it swells Add the milk sugar and saffron in a pan and let simmer until the saffron imparts its colour to the mixture Add in the cream and simmer do not bring to a boil Remove from heat and add the vanilla extract and a pinch of salt Add in the gelatin and stir until it has completely dissolved Coat four ramekins or glasses with flavourless oil Pour the resulting mixture into the moulds and refrigerate to set for about 4 hours or preferably overnight For the Honey Orange Glaze Orange Juice 100ml Water 200ml Bustaan Honey 3 tbsp Sugar 2 tbsp Method Add all the ingredients to a non stick pan on low to medium heat and reduce to a sticky glaze Let it cool to room temperature and then pour it on the set saffron panna cotta Garnish with sun dried rose petals and crushed pistachios optional

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Thursdays are as good as Fridays, and Fridays are synonymous with the weekend, which means that today's practically the weekend and weekends signal indulgence. You can try, but you won't be able to convince us otherwise.

Presenting our luscious, creamy, and silky smooth Saffron Panna Cotta with a sweet, sticky Honey Orange Glaze. 🍮 Just what we need to keep us going as we inch towards the weekend, our version of this classic Italian dessert gets a desi revamp, with a liberal sprinkle of Kashmiri Saffron from Arqa and a drizzle of Bustaan honey.

Easy to whip-up in a jiff, here's everything you'll need to master that wobble:-

For the Saffron Panna Cotta:
- Milk, 200ml
- Arqa Kashmiri Saffron, 1 pinch
- Full-fat Cream, 250ml
- Gelatin Powder, 1/2 tbsp
- Vanilla Extract, 2 tsp
- Sugar, 2 tbsp
- Water, 2 tbsp
- Salt, to taste

Method:
• Dissolve the gelatin in the cold water for about 5-10 minutes until it swells.
• Add the milk, sugar, and saffron in a pan and let simmer until the saffron imparts its colour to the mixture.
• Add in the cream and simmer; do not bring to a boil.
• Remove from heat and add the vanilla extract and a pinch of salt.
• Add in the gelatin and stir until it has completely dissolved.
• Coat four ramekins or glasses with flavourless oil.
• Pour the resulting mixture into the moulds and refrigerate to set for about 4 hours or, preferably, overnight.

For the Honey Orange Glaze:
- Orange Juice, 100ml
- Water, 200ml
- Bustaan Honey, 3 tbsp
- Sugar, 2 tbsp

Method:
• Add all the ingredients to a non-stick pan on low to medium heat and reduce to a sticky glaze.
• Let it cool to room temperature and then pour it on the set saffron panna cotta.
• Garnish with sun-dried rose petals and crushed pistachios (optional).

#PannaCotta #PannaCottaDessert #Dessert #DessertLover #DessertBae #Dessertstagram #Dessertgram #DessertOfTheDay #Food #FoodBlogFeed #Foodstagram #InstaFood #EatingForTheInsta #GoodFood #GoodFoodGoodMood #ReelItFeelIt #ReelsInstagram #ReelsIndia

Thursdays are as good as Fridays, and Fridays are synonymous with the weekend, which means that today's practically the weekend and weekends signal indulgence. You can try, but you won't be able to convince us otherwise. Presenting our luscious, creamy, and silky smooth Saffron Panna Cotta with a sweet, sticky Honey Orange Glaze. 🍮 Just what we need to keep us going as we inch towards the weekend, our version of this classic Italian dessert gets a desi revamp, with a liberal sprinkle of Kashmiri Saffron from Arqa and a drizzle of Bustaan honey. Easy to whip-up in a jiff, here's everything you'll need to master that wobble:- For the Saffron Panna Cotta: - Milk, 200ml - Arqa Kashmiri Saffron, 1 pinch - Full-fat Cream, 250ml - Gelatin Powder, 1/2 tbsp - Vanilla Extract, 2 tsp - Sugar, 2 tbsp - Water, 2 tbsp - Salt, to taste Method: • Dissolve the gelatin in the cold water for about 5-10 minutes until it swells. • Add the milk, sugar, and saffron in a pan and let simmer until the saffron imparts its colour to the mixture. • Add in the cream and simmer; do not bring to a boil. • Remove from heat and add the vanilla extract and a pinch of salt. • Add in the gelatin and stir until it has completely dissolved. • Coat four ramekins or glasses with flavourless oil. • Pour the resulting mixture into the moulds and refrigerate to set for about 4 hours or, preferably, overnight. For the Honey Orange Glaze: - Orange Juice, 100ml - Water, 200ml - Bustaan Honey, 3 tbsp - Sugar, 2 tbsp Method: • Add all the ingredients to a non-stick pan on low to medium heat and reduce to a sticky glaze. • Let it cool to room temperature and then pour it on the set saffron panna cotta. • Garnish with sun-dried rose petals and crushed pistachios (optional). #PannaCotta #PannaCottaDessert #Dessert #DessertLover #DessertBae #Dessertstagram #Dessertgram #DessertOfTheDay #Food #FoodBlogFeed #Foodstagram #InstaFood #EatingForTheInsta #GoodFood #GoodFoodGoodMood #ReelItFeelIt #ReelsInstagram #ReelsIndia

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