29 Jul 2011

Scented saffron pear panna cotta with rasperries gelatin and berries

It be a long time that i prepared  any dessert but the other day seeing  Juliana's blog, who prepared a  wonderful trifle,has inspired me to make a dessert

I love saffron, love how its scent and color. Moreover is a very versatile  spice can be used in both  way sweet or savory.

I used saffron to cook the pears to enhance  a little the taste of the panna cotta, I was afraid that
the strong flavor of red fruits "kill" the flavor base. It was great.

I also bake, on last week end, some chocolate and walnut cookies, you can find the recipe here.
I had a plus help on my task, little hands helpme to make the cookies and eat it as well

 Last week end was great, we had warm temperatures, high for the parameters of the month . 
So we woke up early and drove to Puert Madero to have breakfast. Delicious croissants,toasts and jam and cereals  with a good cafe latte of course.

 On the afternoon we ate cookies and drink juice as a afternoon snack, outside on the patio. We also ate some blueberrries that left. Were delicious and very sweet  

I hope you like this suggestion for dessert, which can be used to treat friends or impressed her husband in a romantic night. Have a great weekend.


  • 2 pears
  • 2 cups Riesling wine or other sweet wine
  • 150g sugar
  • 1/2 capsule of saffron or 1 teaspoon of saffron pistils
  • 1/2 vanilla bean
  • 250 ml cream
  • 2 tablespoons sugar
  • 5 g of unflavored gelatin

For the raspberry gelatin

  • 300g frozen raspberries
  • 5 g  unflavored gelatin
  • 1 cup water
  • 1 tablespoon sugar


500g  berries of your choice


In a saucepan place the wine with sugar and saffron and bring to a boil until it forms a syrup.

Remove skin and seeds and cut pears into quarters

Cook the pears into syrup until tender. Remove pears from heat, add vanilla, cool and strain

Blend the pears, mix with cream and sugar. Soak the gelatin in two tablespoons of water, and bring in a water bath to melt. And add the mixture of pears and cream.

Put in individual small bowls and refrigerate

Sprinkle sugar over the raspberries and set aside until the juice runs.

  Again hydrate the gelatin as explained above and mix the juice with a cup of water, add more sugar if you like .

Place in a bowl and refrigerate.


Remove the small bowl from the refrigerator,

With a small spoon remove  small pieces of gelatin  and cover the bowl.

Top with washed berries 


Marina Mott said...

What a wonderful dessert!!! And stuning pictures!!

Dominique said...

Je suis une grande fan de tes photos: elles sont toujours superbes. Les panna cottas avec ces petits fruits rouges... un de mes desserts préférés, léger et parfumé! Bravo...
Bonne fin de semaine! Bises...

bellini said...


Helene said...

I haven't baked in a long time since we had a heat wave. Gorgeous dessert and I was surprised of the use of saffron. Magnifiques photos!

Ruth said...

This looks so great! What beautiful photos!

firma contabilitate said...

Hmmm this recipe looks so delicious and nice and i think that fits perfect with my taste. Even it doesen`t like a very easy recipe i think i will try it. Thanks for sharing.

Kate@katescakesandbakes said...

What absolutely beautiful photos Sylvia! I've thoroughly enjoyed reading through your blog, thank you for visiting mine, and your very kind comments.

Anonymous said...

This looks like a wonderful summer dessert! Yummy! :)

Arwa said...

Hi, very interesting dessert. I'd like to know, can the wine be replaced by a non-alchoholic drink/juice?

That's Ron said...

very nice indeed!

Sylvia said...

Arwa, you can use water instead wine. I don´t recommend other juice 'cos could change the flavor

Hannah@ Bake Five said...

Your blog is stunning, I'm in awe. (:

Marly said...

Oi, querida,

Esta panna cotta fica linda - tão colorida e rica - e deve ser deliciosa! O café da manhã em Puert Madero também deve ter sido uma delícia!

Beijoca e bom fim de semana!

Laurie said...

Pear Pana Cotta!!! Oh my goodness.. to die for!
And your photo's, they look so stunning Sylvia.
I hope great success for you in this field too! :) xoxo

Reem said...

Amazing Dessert!! What a breathtaking photography. I'm so glad I found your blog, I love it. Thanks for sharing.