Recipe: Saffron panna cotta pots and poached pears

A marriage of Bettina Campolucci Bordi’s favourite spice with her favourite dessert

Saffron panna cotta pots and poached pears recipe
Recipe from ‘Celebrate: Plant-Based Recipes for Every Occasion’ by Bettina Campolucci Bordi
(Image credit: Louise Hagger)

Saffron is one of my favourite spices and panna cotta is one of my all-time favourite desserts, says Bettina Campolucci Bordi. So why not marry those two together? The poached pear cuts through the creaminess and adds an additional layer of colour.

Ingredients: makes 6 small or 4 large servings

Subscribe to The Week

Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

SUBSCRIBE & SAVE
https://cdn.mos.cms.futurecdn.net/flexiimages/jacafc5zvs1692883516.jpg

Sign up for The Week's Free Newsletters

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

Sign up