Saffron-Pear Panna Cotta with Amaretto Crumble

Instructions

1. 1

   Soak gelatin sheets in cold water for 5-10 minutes until softened. (5 minutes)

   ~5 min
2. 2

   In a saucepan, combine heavy cream, granulated sugar, and saffron threads. Heat gently over medium-low heat, stirring occasionally, until the sugar dissolves and the cream is warm but not boiling. Remove from heat and let it steep for 15 minutes to infuse the saffron flavor. (15 minutes)

   ~15 min
3. 3

   Squeeze excess water from the softened gelatin sheets and add them to the warm saffron cream. Whisk until the gelatin is completely dissolved. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any saffron threads and ensure smoothness. (5 minutes)

   ~5 min
4. 4

   Peel, core, and finely dice the ripe pears. Divide the diced pears evenly among 6 ramekins. (5 minutes)

   ~5 min
5. 5

   Pour the saffron-infused cream mixture over the pears in the ramekins. Let cool at room temperature for 30 minutes, then cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until set. (10 minutes)

   ~10 min
6. 6

   While the panna cotta chills, prepare the amaretto crumble. In a food processor, combine all-purpose flour, almond flour, and powdered sugar. Pulse briefly to combine. (2 minutes)

   ~2 min
7. 7

   Add the cold, cubed butter to the food processor and pulse until the mixture resembles coarse breadcrumbs. Add the amaretto liqueur and pulse until just combined, being careful not to overmix. (3 minutes)

   ~3 min
8. 8

   Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Spread the crumble mixture evenly onto the prepared baking sheet. (5 minutes)

   ~5 min
9. 9

   Bake for 12-15 minutes, or until golden brown and crisp. Let the crumble cool completely on the baking sheet. Break into smaller pieces if necessary. (15 minutes)

   ~15 min
10. 10

    To serve, unmold the panna cotta by dipping the ramekin briefly in hot water and inverting it onto a serving plate. Sprinkle generously with the cooled amaretto crumble. (2 minutes)

    ~2 min