Keto Saffron & Rose Panna Cotta


Step 1To make the saffron water, put the saffron in a small bowl or cup. Add ice cubes (crushed ice is best) and leave to infuse for about ten minutes or until the ice has completely melted. The gradual melting of the ice will bring out the color and aroma of saffron.

Step 2In a small bowl, sprinkle the gelatin over 1/4 cup (60 ml) of cold water and let stand for about 5 minutes.

Step 3Meanwhile, combine the heavy cream, almond milk and sweetener in a small saucepan. Heat up over a medium heat, stirring until sweetener is fully dissolved.

Step 4Remove the saucepan from the heat add the vanilla extract, cardamom, rose water, saffron water and gelatin. Whisk together gelatin and cream mixture until thoroughly incorporated.

Step 5Pour into individual serving glasses (about 1/2 cup/ 120 ml) and refrigerate for at least 2 hours or until set.

Step 6Store in the fridge for up to 4 days. Optionally, top with whipped cream and slivered pistachio nuts, and decorate with dried rose petals.

Step 7Tip: You can make 2 layers of panna cotta: The first layer flavored with vanilla, and the second layer flavoured with saffron, rose water and cardamom. To make the vanilla layer, divide the mixture between the glasses. Let cool to room temperature, then place them in the fridge for at least 30 minutes or until the panna cotta starts to set.

Step 8Add another layer of saffron, cardamom and rose water infused panna cotta.

Step 9Once you add the second layer, place in the fridge for 2 hours, or until filly set.