Ginger Saffron Panna Cotta with Orange Supremes

Saffron adds a gorgeous golden hue and a hauntingly warm sweet flavor that begs you to take another bite. The acidity and freshness of the oranges contrasts the creamy richness of the panna cotta in a way that elevates the whole experience. For being such an elegant dessert, panna cotta is ridiculously easy to make. Perfect for entertaining because it needs to be made ahead so it can set.

Makes 6 servings in 4-ounce ramekins

2 tablespoons warm water
½ teaspoon of very loosely packed saffron threads
A ¼ ounce package of unflavored gelatin
3 tablespoons cold water
2 cups cream
2 cups whole milk
1/3 cup sugar
1-inch piece of fresh ginger, peeled
vegetable oil for ramekins
2 oranges cut into supreme segments*

Place the 2 tablespoons of warm water in a small dish and add the saffron. Let it soak for at least 10 minutes while preparing the panna cotta.

Put the 3 tablespoons of water in a small bowl and sprinkle the gelatin powder over it. Let it rest until the gelatin softens and becomes translucent.

Meanwhile, in a medium sized sauce pan, combine the cream, milk, sugar and ginger. Bring to a simmer and then remove the pan from the heat and set aside to let the ginger steep for 15 minutes. Once the saffron has soaked in the water for at least 10 minutes add the saffron threads and water to the milk mixture and stir to combine.

While the milk mixture is steeping, lightly oil the ramekins.

Once the milk has steeped, mix about ½ cup of it into the hydrated gelatin and stir until the gelatin is completely dissolved. Add the gelatin mixture to the rest of the milk and stir to combine.

Pour the mixture through a fine mesh strainer to remove the saffron threads, ginger and any lumps of gelatin that might be lingering. Then fill the ramekins, cover with plastic wrap and place in the refrigerator to chill and set.

To serve, place a ramekin in a shallow bowl of warm water for 15-30 seconds to warm it slightly. Run a knife around the edge of the panna cotta to loosen it from the ramekin and then invert the panna cotta onto a serving plate. Give the panna cotta a shake and it should drop right out of the ramekin onto the plate. Garnish each one with a few orange supremes.

* To make orange supremes, cut the ends off of an orange and stand the orange up on one of the cut surfaces. Cut down the side of the orange to remove a strip of the peel cutting just deep enough to remove the peel and pith. Work all the way around the orange until all the peel is removed. Carefully slice the segments apart cutting just to the inside of the segment membrane to create beautiful orange segments with no membrane.