Food & Cooking Recipes Dessert & Treats Recipes Honey-Saffron Panna Cottas 4.1 (7) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 9 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. Ingredients ½ cup whole blanched almonds 1 ¾ cups heavy cream ⅓ cup honey, plus more for drizzling ¼ teaspoon crushed saffron threads 2 strips lemon zest (each 3 inches long) ⅛ teaspoon salt 1 ½ teaspoons unflavored gelatin 2 tablespoons cold water ½ cup whole milk Cocoa Bee Cookies Spice Bee Cookies Directions Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet. Toast in oven until fragrant, about 12 minutes. Transfer to a plate. Let cool slightly, and then coarsely chop. Combine almonds with cream, honey, saffron, lemon zest, and salt in a saucepan. Bring just to a boil, stirring to dissolve honey. Remove from heat. Cover, and set aside to infuse 1 hour. Sprinkle gelatin over cold water in a small bowl, and let stand until softened, about 5 minutes. Bring cream mixture to a simmer. Add gelatin mixture, and stir to dissolve. Pour through a sieve into a bowl. Stir in milk. Divide among nine 2-ounce (2 1/2 inches wide by 1 1/2 inches deep) ramekins. Refrigerate panna cottas until set, at least 4 hours (or up to 1 day). To unmold, dip ramekins into hot water briefly, making sure water does not reach rim. Run a knife around edge of each panna cotta, and invert onto a plate. Drizzle with honey. Serve with cookies. 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. Rate it Print