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Discover lactose-free and gluten-free Panna Cotta: a refined dessert with saffron and almond crunch, with an authentic taste. Try it now!
PANNA COTTA Soak the saffron threads in a little water (half a small coffee cup) 2/3 hours beforehand.
After 2/3 hours, put the gelatin in cold water for 10 min.
Then combine the cream, milk, and sugar in a saucepan over low heat. After a short while (2/3 min), add the water with the saffron threads. Let it simmer for 15 minutes, stirring occasionally so it does not stick.
Turn off the heat and add the squeezed gelatin. Pour everything into molds and refrigerate until fully set.
PINEAPPLE COULIS Cut the pineapple into small cubes and cook over medium heat with the sugar. It will create a cream to be left to rest in the fridge.
ALMOND CRUNCH Caramelize the sugar (this happens more or less at 160°C, but you can easily tell by eye if you do not have a thermometer) and then add the toasted almonds cut into flakes.
Let it cook and stir lightly. After a short while, transfer everything between 2 sheets of baking paper.
Flatten it out to create an almond slab. Let it rest, then break it into several pieces
Italia, Abruzzo
| Energy (kcal) | 272.61 |
| Carbohydrates (g) | 27.64 |
| of which sugars (g) | 26.88 |
| Fat (g) | 16.65 |
| of which saturates (g) | 8.06 |
| Protein (g) | 4.04 |
| Fibre (g) | 1.29 |
| Salt (g) | 0.03 |
