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Saffron Panna Cotta with Rhubarb Marmellata

(recipe, Hank Sawtelle)


  1. For the Rhubarb Marmellata:
  2. ½ cup granulated sugar
  3. 3 rhubarb stalks, cut into ¼-inch slices
  4. 1 vanilla bean, split lengthwise
  5. For the Saffron Panna Cotta:
  6. 5 sheets gelatin
  7. 3⅓ cups heavy cream
  8. ¾ cup sugar
  9. Zest of 1 lemon
  10. ½ tsp. saffron threads
  11. 1 cup milk


  1. In a small saucepan, stir together the sliced rhubarb and the sugar. With the tip of the paring knife, scrape the insides of 1 vanilla bean into the saucepan. Cook over medium heat, stirring often, until the rhubarb is soft, about 15 minutes. Cool completely.
  2. Place gelatin sheets in cold water to soften and set aside.
  3. In a medium saucepan, place cream, sugar, lemon zest and saffron threads.
  4. Bring mixture to a boil, stirring gently, then remove from heat; let rest for 10 minutes to develop flavor and color.
  5. Remove softened gelatin from cold water and squeeze out excess water. Stir gelatin into cream mixture until completely dissolved. Strain the cream through a fine-meshed sieve or chinois, then stir in milk.
  6. Pour into chilled dessert cups or wine glasses and chill until set.
  7. To serve, unmold each panna cotta onto a plate and spoon a bit of the rhubarb over the top and alongside.