Spanish Saffron Panna Cotta with Roasted Fig & Almond Compote

Name: Spanish Saffron Panna Cotta with Roasted Fig & Almond Compote
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1.5 cups Heavy cream; 0.5 cup Whole milk; 0.25 teaspoon Saffron threads; 3 tablespoons Raw honey; 1.5 teaspoon Gelatin powder; 8 whole Fresh figs; 0.5 cup Marcona almonds; 3 tablespoons Extra virgin olive oil; 1 tablespoon Lemon juice; 0.25 teaspoon Sea salt; 8 leaves Fresh mint leaves; 0.5 pod Vanilla bean

Prep 20 min · Cook 10 min · Serves 4 · medium

Mediterranean Diet

Silky saffron-infused panna cotta crowned with a warm roasted fig and marcona almond compote, drizzled with extra virgin olive oil and fresh mint—a sophisticated Spanish-inspired dessert that balances creamy elegance with nutty, fruity depth.

Ingredients

1.5 cups Heavy cream
0.5 cup Whole milk
0.25 teaspoon Saffron threads
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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