Saffron and ginger pannacotta from Delicious Magazine (UK), November 2015: The Entertaining Issue (page 96) by Kaushy Patel

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Notes about this recipe

  • oystersandchampagne on November 10, 2015

    3 cm fresh ginger Saffron 400 MLS milk 2 agar 150 MLS double cream 6 tsp sugar and berries to serve. use the ginger to make ginger juice. Soak the saffron in some of the milk. Put all of the milk the cream the agar and the sugar and heat until dissolved, simmer for about 5 mins put some of the saffron in the bottom of the mounds pour over the milk cream mixture. Leave to cool and then refrigerate for at East 3 hours. Serve with some berries

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