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When the evenings draw in and the air turns crisp, there’s nothing quite like indulging in something velvety and decadent. This panna cotta is infused with Greenfields saffron, giving it a deep golden hue and gentle floral aroma, while the tang of barberries cuts through the sweetness for perfect balance. It’s a dessert that looks like it belongs in a fine dining restaurant but is surprisingly simple to make at home – an autumn showstopper.
Preparation: 20 minutes
Chilling: 4–6 hours
Total time: 6 hours 20 minutes
600ml double cream
100ml whole milk
100g golden caster sugar
1 Greenfields saffron pinch (about 12–15 strands)
1 tsp Greenfields rose water
3 gelatine leaves (or vegetarian alternative)
2 tbsp Greenfields barberries (Zirishk), soaked in warm water 10 minutes, drained
50g caster sugar (for caramel shards)
Optional: Greenfields rose petals for garnish
Place the gelatine leaves in a bowl of cold water to soften.
In a saucepan, gently heat the cream, milk, sugar, and saffron until steaming but not boiling. Leave to infuse for 10 minutes off the heat.
Stir in the rose water. Squeeze excess water from the gelatine, then whisk it into the warm cream mixture until dissolved.
Strain the mixture through a sieve into a jug, then pour into six serving glasses or moulds.
Chill for 4–6 hours, or until set.
For the caramel shards, melt the caster sugar in a pan until golden, pour onto a baking sheet, and allow to cool. Break into shards.
To serve, top each panna cotta with drained barberries, caramel shards, and a scattering of rose petals.
Calories: 360 kcal
Fat: 26g
Carbohydrates: 26g
Protein: 4g
Fibre: 1g
Absolutely divine – the saffron made it taste so luxurious and the tart barberries gave it the perfect bite.
The ingredients used in this recipe could also be used to create…
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