RECIPES

To begin making the Yogurt Panna Cotta with Saffron and Honey Syrup, first, add gelatin to water in a small bowl.
Heat cream, milk, vanilla seeds (if using) and sugar on low flame till the sugar dissolves.
Add soaked gelatin to this and stir till the gelatin dissolves completely. Take it off the heat.
If using vanilla extract or paste add it now and stir.
Cool to room temperature.
In a mixing bowl whisk the yogurt and add the cooked cream-milk mixture and mix well.
Pour the mixture in Dessert Glasses to set. If you want to unmold the panna cotta, lightly brush the insides of the dessert moulds/glasses with a neutral oil (like sunflower).
Refrigerate for 4-5 hours (minimum) or till set.
To make the saffron and honey syrup, heat the water, sugar and saffron in a small pan till the sugar dissolves. Boil for 1-2 minutes till it slightly thickens.
Cool and add the honey to it. Mix.
Spoon it over the set panna cotta.
Garnish with sliced nuts, nut brittle and rose petal (if using).
Serve the Yogurt Panna Cotta with Saffron and Honey Syrup as a dessert at your next get together!

https://www.archanaskitchen.com/yogurt-panna-cotta-with-saffron-and-honey-syrup