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.
For the raspberry gelatin
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