For the vanilla lime panncotta
Start by soaking the gelatin in milk. Give it a quick stir and set aside for 5 mins. Next, add the cream,scraped vanilla and sugar in a sauce pan and heat it up. Remember not to boil the cream. Just cook on low for 7-8 mins till sugar is dissolved. Remove from heat. Now stir the gelatin and milk together to make sure its mixed well. Pour that into the cooked cream mixture and give it a quick stir making its the gelatin is mixed. To check, rub a little amount between fingers, It shouldn’t feel grainy at all. Let rest till it reaches room temperature. Once cool, add the juice of lemon and mix everything well again. Dont worry about it not being too sweet. The honey gelee will balance the sweetness perfectly. Pour into serve ware and cover with clingfilm. Put in the freezer to set for atleast 2-3 hours. Proceed with the gelee only when the pannacotta layer is set!
For the honey saffron gelee
Again start by soaking gelatin in 1/3 cup water. Stir and leave aside. In another saucepan, mix 2/3 cup water and 1/3 cup honey, pinch of saffron and cook for 5 mins. Immediately pour the gelatin into it and mix well. Remove from heat and let it come to room temperature. Once the first layer has set, gently pour the cooled honey gelee on top of the pannacotta, cover with a cling film and put it back in the freezer for 3-4 hours to set properly. If you are not in a rush, let this set in the refrigerator (not the freezer) overnight. While serving, garnish with fresh orange slices and few more strands of saffron.
- If your set this in the freezer:
- Remove from freezer 30 mins before serving time.
- If you set it overnight in fridge (my preferred method), remove for just 5 mins before serving!