Recipe Saffron panacotta


Recipe author: Alexandra Schlesinger

Saffron gives this dessert a brilliantly beautiful yellow color and a deep flavor. Saffron panacotta requires an hour or two in the fridge and is therefore perfect for parties when you want to prepare the day before.


For the raspberry sauce:

  • 250 g frozen raspberries
  • 1-3 tbsp Use like sugar
  • 1-2 tbsp water


Start by soaking the gelatine leaves in cold water. Then bring the cream to a boil over low heat in a saucepan with the saffron, Use like sugar, Fiber syrup and Stevia vanilla drops. Cook until the cream has thickened. Squeeze out the gelatine leaves and add to the cream mixture. Stir until the gelatine leaves are dissolved. Pour the mixture into four glasses and place in the fridge to cool for at least 1-2 hours.

Mix the thawed raspberries and Use like sugar. Strain the sauce to remove all the seeds. Add water if you want a thinner consistency.

Remove the pannacotta from the fridge about 15 minutes before serving. Top with raspberry sauce. The tip is to heat the sauce before serving! Finally, top with chopped Crunchy caramel.