LCHF saffron panna cotta is just wonderful!
LCHF saffron panna cotta
800 ml cream
10 g saffron (optional according to availability)
1 vanilla pod
3 gelatin sheets (or 3 tsp powdered gelatin)
150 ml chopped walnuts.
Pour the cream into a pot and bring to the boil. Add the saffron and vanilla. Simmer for 10 minutes. Prepare the gelatin according to instructions, for sheets lay then in water for 5 minutes.
Remove cream from heat and squeeze out the water from the gelatin sheets. Stir in the sheets into the cream until they dissolve. Popour the panna cotta into serving glasses or inte one larger bowl. Chop the walnuts and sprinkle the nus over each serving glass. Some nuts will sink down and some will float on top. Place the panna cotta in the fridge for at least 2 hours, to set.
You can use dessicated coconut instead, small flakes of dark chocolate or berries as other options to the saffran.