Dessert

Burnt Honey & Saffron Panna Cotta with Candied Orange Peel & Crispy Phyllo

Name: Burnt Honey & Saffron Panna Cotta with Candied Orange Peel & Crispy Phyllo
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Ingredients: Panna Cotta:; 250ml heavy cream; 150ml whole milk; 60g honey (set aside before burning); 40g additional honey for burning; Pinch saffron threads (0.5g); 1 vanilla pod, split and scraped; 1.5g gelatin (½ sheet), bloomed in 2 tbsp cold water; Candied Orange Peel:; 2 oranges (thick-skinned Valencias ideal), zest only, cut into thin strips; 100g sugar, divided (50g + 50g); 80ml water; Pinch sea salt; Phyllo Crisps:; 2 sheets phyllo dough; 2 tbsp melted butter; 1 tbsp sugar mixed with pinch of fleur de sel; Garnish:; Extra burnt honey for drizzling; Micro herbs or edible flowers

Delicate saffron-infused panna cotta with the deep, almost bitter complexity of burnt honey. Topped with homemade candied orange peel (tart, glistening), crisped phyllo sheets, and a drizzle of the burnt honey itself. Intermediate technique: the custard requires a gentle hand, the phyllo demands attention, but the reward is restaurant-caliber elegance.

1009calper serving 9gprotein 115gcarbs 61gfat 20min prep 35min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this