Rose, Saffron and Pandan Panna Cotta

A three-layered panna cotta flavored with rose, saffron and pandan. Serves 4.

Ingredients

400 ml		confectioner's cream
200 ml		fresh milk
2-3 tbsp	30–45 ml	sugar, honey or another sweetener
2 tbsp	30 ml	rose water
6-7		saffron threads
2 tbsp	30 ml	hot milk
3 tsp	15 ml	powdered gelatin
1-2 drops		pandan essence (koepoe koepoe brand)
—		hot water
a few		saffron threads (for topping)
1 tbsp	15 ml	peanuts (for topping)
a few		edible rose petals (for topping)

Serves 4.

Soak the saffron in the hot milk for 20-30 minutes.
Add one cup of milk and the cream to a saucepan.
Soak 3 teaspoons (of gelatin) in cold water for about 10 minutes.
Heat over medium heat on the stove until the mixture is warmed through.
Add the gelatin to the hot milk and cream mixture.
Add the honey and stir well. Remove from the heat.
Divide into 3.
Into one, pour the saffron.
Into the second, pour the rose syrup.
Into the third, pour the pandan.
Take 4 glass bowls or cups.
Pour into each up to 1/3 with one of the colored mixtures.
Place in the freezer for about 15 minutes for the first layer.
Meanwhile, keep the remaining liquids warm in a water bath.
Take the cups out of the freezer and add the second layer, pouring over the back of a tilted spoon so as not to disturb the first layer.
Return the cups to the freezer for another 15 minutes.
Pour in the remainder, which until now has been sitting in the warm bath.
After the last layer, leave the panna cotta in the refrigerator.