Skimmed Milk : 500 Ml
Low Fat Cream : 200 Ml
Sugar : 120Grams
Saffron : 08 Grams
Gelatin : 08 Grams
Soak the Saffron in Warm Milk for Half an Hour
Soak Gelatin in Cold Water and then Melt in Double Boiler
Boil the Milk with Sugar until dissolved. Then mix the melted gelatin and soak Saffron into the Boiled Milk
Set the mixture in Fancy Mould for 2 Hours in Refrigerator.
In the centre of the Plate put some saffron milk
On top of Saffron Milk place the Saffron Pana Cotta and put Iso Malt Sugar Garnish.