Ingredients

Skimmed Milk : 500 Ml

Low Fat Cream : 200 Ml

Sugar : 120Grams

Saffron : 08 Grams

Gelatin : 08 Grams

Pre Preparation

Soak the Saffron in Warm Milk for Half an Hour

Soak Gelatin in Cold Water and then Melt in Double Boiler

Preparation

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.

Presentation

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.

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