Saffron, Orange, and Rhubarb Panna Cotta

Make this in spring when ruby-red, garden-fresh rhubarb is readily available. The saffron threads and vanilla seeds make for a dramatic tableau, and the tart rhubarb sauce is a perfect companion for this creamy chilled Italian dessert.

If you have the time, make this dessert at least 24 hours in advance, since the orange-saffron flavor is even better the next day.

6 SERVINGS

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       EQUIPMENT: Six 1/2-cup (125 ml) ramekins; a rimmed baking sheet; a sifter; a fine-mesh sieve; a large measuring cup with a pouring spout; 6 chilled dessert plates.

        2 teaspoons (1 package/7 g) unflavored powdered gelatin (see Note)

        2 cups (500 ml) whole milk, well chilled

        1 plump, fresh vanilla bean

        1 cup (120 g) confectioners’ sugar, sifted

        1 cup (250 ml) heavy cream

        Grated zest from 1 organic orange

        1/4 teaspoon saffron threads

        Rhubarb-Orange Sauce (recipe follows)

1.     Place the ramekins side by side on the baking sheet.

2.     In a small bowl, sprinkle the gelatin over 1/4 cup (60 ml) of the milk and stir to blend. Set aside until the gelatin “blooms” or completely absorbs the milk, 2 to 3 minutes. The mixture should resemble light clouds.

3.     Halve the vanilla bean lengthwise and use the tip of a small spoon to scrape out the seeds. Place the seeds and the vanilla bean halves in a large saucepan and add the remaining 1-3/4 cups (435 ml) milk, sugar, and the cream. Bring just to a boil over medium heat. Remove from the heat. Place 1/4 cup (60 ml) of the cream mixture in a small bowl and add the orange zest and saffron threads. Cover and let steep for 10 minutes to infuse.

4.     Bring the vanilla-cream mixture back to a simmer. Stir in the gelatin mixture. Strain the mixture through the fine-mesh sieve set over the large measuring cup. (Remove, rinse and reserve the vanilla bean halves to make the rhubarb-orange sauce.) Add the infused saffron– orange zest cream to the vanilla-cream mixture. Stir to incorporate.

5.     Divide the mixture evenly among the ramekins. Cover with plastic wrap and refrigerate until set, about 8 hours.

6.     To serve the panna cotta, quickly dip the bottom of each ramekin into a bowl of hot water for about 10 seconds, shaking to loosen the cream. Invert onto the chilled plates and pour a spoonful of chilled rhubarb-orange sauce over each serving. Serve.

MAKE-AHEAD NOTE: The panna cotta can be prepared up to 2 days in advance and refrigerated until serving time.)