We started with a basic panna cotta base and mixed in some saffron to give it an added dimension. This pairs well with bitter honey, so do your best to find some. If you can’t, you could serve the panna cotta with another type of honey or even with saba, a honeylike syrup made from grapes. This recipe is easy to cut in half if you’re cooking for two.
What to buy: Purchase saffron from a trusted source, as some merchants will try to pawn off old saffron or even turmeric or marigold in its place. Saffron in threads is preferable to ground saffron, as it lasts longer.
Try topping the panna cotta with this bitter honey from Sardinia.
Turkish dried figs are sweet and plump enough to make a dessert on their own, but they pair well with the saffron and honey in this recipe.
Beverage pairing: A lightly carbonated, sweet glass of Moscato d’Asti is a fruity, clean, and vibrant complement to this creamy dessert. Try the 2005 Saracco.
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