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.
- Soak the sheets of gelatin in cold water.
- Slit the vanilla pod and take out the seeds. Put the seeds and the pod in a pan.
- Pour the cream, sugar and saffron in the pan.
- Let it simmer in low heat for about 5 minutes.
- Drain the sheets of gelatin and remove all water from them by squeezing them firmly.
- Add the sheets of gelatin to the pan and stir until they have fully dissolved in the creamy mixture
- Remove the vanilla pod from the pan and pour the mixture in small espresso cups
- Refrigerate for at least 3 hours until the panacottas are firm.
Serve with a teaspoon of blackberry jam or small dices of glögg jelly.
- Pour the glögg in to a pan on low heat
- Add the agar-agar
- Bring the glögg to a boil and stir until the agar-agar has dissolved.
- Pour the glögg into a small tray or on a small dish
- Chill until the jelly is firm
- Cut the jelly into small cubes