Serves 4 | Prep time 40 mins | Cooking time 30 mins
Ingredients
Ghee for frying
200g kataifi or kunafeh pastry
1 gelatin leaf
100ml milk
150ml cooking cream
2 tbsp sugar
1/2 vanilla pod
For the saffron gel
1 gelatin leaf
150ml milk
1g saffron
20g sugar
For the garnish
4 tsp shaved pistachio
4 gold leaves
Method
1. Heat the ghee in a heavy-bottomed pan. Fry the pastry on a low flame until golden brown.
2. For the panna cotta, soak the gelatin in cold water.
3. Heat the milk and cream in a heavy-bottomed saucepan. Set aside.
4. Caramelise the sugar and vanilla pod in a separate pan. Add the cream and milk mixture, stir and remove from the heat. Add the bloomed gelatin. Spoon into small disposable cups. Refrigerate until set.
5. To make the gel, bloom the gelatin in cold water.
6. Heat the milk in a pan. Add the saffron and sugar and mix. Remove from the heat. Add the gelatin. Transfer to a bowl to set.Refrigerate.
7. Once set, purée the saffron mixture into a fine gel.
8. To serve, place the pastry on a plate, set the panna cotta on it and top with saffron gel. Garnish with pistachios, gold leaves and fresh fruit if desired
— Recipe courtesy of Carnival by Tresind
