Dessert

Saffron-Olive Oil Panna Cotta with Burnt Orange Curd & Crispy Amaretti Wafer

Name: Saffron-Olive Oil Panna Cotta with Burnt Orange Curd & Crispy Amaretti Wafer
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2 servings
Ingredients: 1/4 tsp saffron threads; 1/2 cup whole milk; 1/2 cup heavy cream; 1/4 cup premium California extra-virgin olive oil; 2 tbsp honey; 1 tsp vanilla extract; 1 tsp powdered gelatin (or 1/4 tsp agar agar); 2 tbsp cold water; 3 large egg yolks; 1/2 cup sugar, divided; zest of 2 blood oranges (or regular oranges); 1/4 cup fresh blood orange juice; 2 tbsp unsalted butter; 1 tbsp cognac or brandy (optional); 1/2 cup almond flour; 1/4 cup powdered sugar; 1 egg white; 1/2 tsp almond extract; 1/2 orange (cut into thin strips), for candying; sea salt, fleur de sel

A sophisticated Californian-Mediterranean crossover: velvety saffron-infused panna cotta built with premium olive oil (not cream-heavy, but luxurious), topped with burnt orange curd that tastes deeply sweet-tart and sophisticated, scattered with crispy hand-made amaretti wafers that shatter between the teeth, and finished with candied orange peel. The combination of floral saffron, bitter orange, and almond nuttiness creates a dessert that feels both elegant and California-bright.

1199cal 16gprotein 101gcarbs 83gfat 30min prep 25min cook 2serves

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