Saffron Honey Meringue Panna Cotta Recipe

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 blog has created a unique recipe yet delicious one Saffron Honey Meringue Panna Cotta Recipe
Saffron Honey Meringue Panna Cotta

Shaikha, founder of “When Shaikha Cooks” blog has created a unique recipe yet delicious one. She used honey with orange blossom flavor together with saffron to offer us a great Emirati panna cotta!

Preparation Time: 20 minutes approximately
Cooking Time: 1 hour & 15 minutes approximately
Serves: 10 persons

All you need

Panna Cotta:
500ml cream
30g al alali Orange Blossom Honey
4 tbsps. sugar
Generous pinch of saffron
4 egg whites

Meringue:
130g sugar
50g al alai Orange Blossom Honey
30ml water
120g egg whites

Directions

  • Preheat panggangan at 125˚C (257˚ F)
  • In a pan over medium heat, warm cream, al alai Orange Blossom Honey, sugar and saffron. Cook until just simmering then remove from heat and set aside
  • Beat egg whites in a mixer and just before they reach soft peaks, slowly start drizzling cream mixture
  • Distribute mixture equally in serving cups, then bake in a water bath in panggangan for 1 hour and 15 minutes
  • Remove from oven, allow to cool, then chill for 4 hours or overnight in fridge

To prepare the meringue:

  • In a saucepan, add water, al alai Orange Blossom Honey, and caster sugar, don’t mix and allow to cook until boiling
  • Beat egg whites in a mixer until you get soft peaks, then slowly start drizzling sugar mixture while the machine is running. Mix until the bowl has cooled
  • Transfer mixture to a piping bag and pipe in a swirl shape over the panda cotta, blow torch to perfection.
  • Serve and enjoy!

From alalali

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