Saffron and Almond Panna Cotta

I was craving something sweet and decadent. All I could think of was my moms rice pudding but with a twist.
I found this pannacotta recipe with such a delicate blend of aromas that it swept me away, perfect to satiate that sweet tooth.
Adapted from the blog " Whats for lunch, honey?"  The recipe is  found  here  Do check out Meeta's blog for some culinary gratification. Beautiful site, she has a way with words that captures the readers heart.

                                                                                                                                    Serves 4-6
 heavy cream 1 1/4 cups

sugar 6 tsp (about 1/4 cup

salt pinch

cardamom pods  3 crushed

saffron strands - 1/4 tsp crushed

whole milk 1/2 cup

gelatin granules 1 1/2 tsp

almond ,chopped coarsely

Heat the cream, sugar, and salt in a small pan until hot and sugar is well dissolved. Stir well to prevent the cream from burning as that wreaks the dish

Add the cardamom  and remove from heat.


In the meantime pour the milk into a small bowl warm, sprinkle the  saffron strands and gelatin over it. Set aside - about 5 mins to allow the gelatin to soften.

Add the milk-gelatin mixture to the cream mixture and reheat to steaming, stirring well to dissolve the gelatin.


Divide the mixture evenly between 4 to 6 bowls


 Cover with plastic wrap. Chill in the refrigerator for 12 hours or overnight.


To serve: Sprinkle with chopped almonds and a few saffron strands.