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Panna cotta traditionally hails from Italy, but our version is decidedly Middle Eastern. Heady saffron imparts a sunny color; toasted almonds, honey, and lemon zest round out the exotic flavor.

Source: Martha Stewart Living, May 2007
Yield

Ingredients

Directions

Cook's Notes

You will get the most flavor and color from the saffron when you crush it into a powder using a mortar and pestle.

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  • smarik2001
    22 FEB, 2008
    This recipe was AMAZING!!!!! I absolutely LOVED it as did everyone else who tried it!!! Even my mother who isn't a big dessert fan had a second serving!
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