On my one day off each week, no matter how busy work gets, I try to spend at least half a day creating in the kitchen and photographing the results when the light is right. It’s my earned down time, needed like blossoms in spring and watermelon on hot summer days. Autumn has arrived, and an Indian summer with warm weather is promised till May, so hubby is anticipating days kayaking in the bay and fishing on our long service leave. You may wonder why I seem to be raving… it’s quite simple. While most of the recipes I create have a story, this peach and saffron pannacotta came to be because the exotic saffron spice fascinates me, peaches are abundant in every market, and I thought they’d pair beautifully. No other reason.
So, if you’re looking for a chilled sweet that takes ten minutes to prepare, is hassle free in prep, looks cute in wee glasses or teacups, tastes delicious, and most importantly is a healthy sweet, peach and saffron pannacotta is the answer.
· Saffron is in fact, an expensive spice made from the saffron crocus flower. Research indicates that a few compounds in saffron do promote anti-cancer activity.
· Some of the most impressive health benefits of saffron include its ability to improve respiratory health, optimize the digestive system, eliminate pain, improve sleep patterns, reduce bleeding, boost heart health, increase circulation, prevent diabetes, strengthen bones, and improve immune function.
PEACH & SAFFRON PANNACOTTA
V, SF, DF, GF
Makes 6 small glasses
7-8 strands saffron
400 ml almond milk
2 cups (280 g) roughly chopped fresh peaches
¼ cup (60 ml) rice malt syrup
1 tablespoon coconut oil, melted
1 teaspoon agar powder
Into a blender add milk, roughly chopped peaches, rice malt syrup and coconut oil, and blitz on a high speed for about a minute until the mixture is smooth and creamy. Pour the mixture into a saucepan, whisk in the agar powder and add the saffron strands. Over a medium heat, bring the mixture to a gentle simmer, and stir constantly for about 5 minutes until the agar is dissolved and the mixture slightly thickens. Lightly grease 6 ramekins, or use small drinking glasses or pretty teacups (which don’t need greasing), and pour in the mixture evenly. Chill in the fridge for at least 2 hours to set. Serve chilled in the pretty glasses or teacups, or gently slide a knife around the edge of each pannacotta in the ramekin, place a dessert plate on top, flip and tap. Sprinkle small cubes of fresh peaches and a few strands of saffron for a garnish.