Apero's saffron panna cotta with blood orange and honey financier tuiles
- Preparation and cooking time
- Total time
- + overnight setting + freezing
- A little effort
- Serves 4
Ingredients
- 2 leaves gelatine
- 400ml double cream
- r 40g golden caster suga
- 1 /2 tsp clear honey 2 tsp saffron, plus extra to serve
- blood orange segments, to serve
- to serve (optional) edible gold flakes
- 60g butter
- 20g plain flour
- 95g golden caster sugar
- 60g ground almonds
- 2 tsp honey
- 3 whites egg
- 2 blood oranges, zested plus 250ml juice
- 40g golden caster sugar
- 2 tsp rum
- 2 tsp butter
Method
- STEP 1
To make the panna cotta, soak the gelatine in a bowl of cold water for 5 minutes. Take out and squeeze gently to remove any excess.
- STEP 2
Warm the cream with the sugar and saffron in a pan over a medium heat. Once it just comes to a boil, take off the heat and add the honey and soaked gelatine. Mix until the gelatine dissolves. Sieve the mixture into a bowl then cool a little and pour it into four small moulds or ramekins. Chill overnight.
- STEP 3
Heat the oven to 180C/fan 160C/gas 4. To make the tuiles, put the butter in a small pan and heat until it turns golden brown and smells nutty. Cool a little. Sift together the flour, sugar and almond powder into a bowl and then add the honey, egg white and browned butter. Mix together then pour into a silicon or non-stick 6-hole muffin tray. Bake for 20 minutes, leave to cool and unmould. Freeze the financiers for a couple of hours to make them easier to handle then 2 or 3 into very thin slices. Freeze the rest for another time.
- STEP 4
Put the slices on a lightly buttered baking tray and dry in the oven at 110C/fan 90C/gas 1 /4 for 1 hour to make very delicate tuiles.
- STEP 5
To make the blood orange purée, mix the orange juice, zest, sugar and rum in a small saucepan. Simmer over a medium heat, stirring occasionally, for about 15 minutes, until thickened. Mix in the butter and cool.
- STEP 6
To serve, unmould the panna cotta by dipping very briefly into hot water. Arrange the orange segments and tuiles around each, then spoon over purée and a drizzle of honey and sprinkle with edible gold flakes, if using.