Saffron Panna Cotta

“Panna cotta is a perfect spring dessert—nice and light, just made with milk thickened with gelatin," says Zod Arifai, chef/co-owner of Daryl in New Brunswick. "Unfortunately, today people add egg and other ingredients to make it more fatty and thick. Many people are used to pudding- and custard-like consistencies for panna cotta, which is not the true dessert."

Photo by Erik Rank.

“While most of the ingredients for this recipe may be found in local supermarkets, specialty food stores are more likely to have quality star anise, vanilla bean and saffron. In fact, saffron probably needs to be mail ordered. If inexpensive, it is not saffron. Saffron is expensive. Also, we use sheets of gelatin at Daryl. These, too, are readily available online.”
Serves: 4-6
1 qt. milk
1/2 cup sugar
1 vanilla bean
1 star anise
4 1/2 sheets gelatin, soaked in cold water
Pinch saffron threads
1  Heat milk just to boiling, then shut off burner.
2. Scrape vanilla bean and add to milk along with all the other ingredients.
3. Let sit for 2 hours to infuse.
4. Strain and pour in cups or small bowls.
5. Chill overnight covered in refrigerator.

Read more Eat & Drink articles.

By submitting comments you grant permission for all or part of those comments to appear in the print edition of New Jersey Monthly.

Required not shown
Required not shown