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Panna cotta is Italian for cooked cream. This silky custard is lightly spiced with saffron, giving it a vibrant yellow hue.
1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup sugar
1/4 teaspoon McCormick Gourmet™ Saffron, Spanish
1 1/2 cups heavy cream
1 cup whole milk
1/4 teaspoon McCormick® Pure Almond Extract
Sprinkle gelatin evenly over water in small bowl. Let stand 5 minutes or until gelatin is softened. Place sugar and saffron in bowl of food processor; cover. Process until saffron is fine and uniform.
Mix cream, milk and sugar mixture in medium saucepan. Bring just to boil on medium heat, stirring occasionally. Remove from heat. Add softened gelatin; stir until gelatin is completely dissolved. Stir in almond extract.
Pour mixture into medium bowl set in a larger bowl of ice water. Stir frequently with rubber spatula about 10 minutes or until mixture is cooled. Pour into dessert dishes. Cover with plastic wrap.
Refrigerate 4 hours or until set. Garnish as desired.
(Amount per serving)
Simple but elegant.. a surprise for most people who aren't as familiar with less common spices, but very approachable!
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