Around Christmas everyone in Sweden drinks glögg - mulled wine - and eat gingerbread cookies. After a while you get kind of bored with the cookies and to get some variation I make these small saffron flavored panacottas.
They’re real easy to make and can - and should - be made a head of time if you’re having a glögg party.

1. Soak the sheets of gelatin in cold water.
2. Slit the vanilla pod and take out the seeds. Put the seeds and the pod in a pan.
3. Pour the cream, sugar and saffron in the pan.
4. Let it simmer in low heat for about 5 minutes.
5. Drain the sheets of gelatin and remove all water from them by squeezing them firmly.
6. Add the sheets of gelatin to the pan and stir until they have fully dissolved in the creamy mixture
7. Remove the vanilla pod from the pan and pour the mixture in small espresso cups
8. Refrigerate for at least 3 hours until the panacottas are firm.

Serve with a teaspoon of blackberry jam or small dices of glögg jelly.

Glögg jelly

1. Pour the glögg in to a pan on low heat
2. Add the agar-agar
3. Bring the glögg to a boil and stir until the agar-agar has dissolved.
4. Pour the glögg into a small tray or on a small dish
5. Chill until the jelly is firm
6. Cut the jelly into small cubes