Saffron and honey panna cotta with peach

Ingredients

For 1 serving

• Reduced-fat milk150 ml
• Saffron1 pinch
• Honey12 g
• Gelatin sheets2
• Peach1

Contains: lactose,

In season: June – September

Method

1. Soak the gelatine sheets in a bowl of cold water for 10 minutes, until soft.
2. Meanwhile, warm the milk with the saffron in a small pan over low heat for 2–3 minutes, until it steams and turns a deep yellow, without boiling; turn off the heat and stir in the honey.
3. Squeeze the gelatine well and dissolve it in the hot milk, stirring until no strands remain.
4. Pour into a mould and leave to set in the fridge for 3 hours, until firm.
5. Wash the peach, halve it, remove the stone and slice it thinly.
6. Turn out the panna cotta by dipping the mould in hot water for 5 seconds and serve it with the peach slices.