Food waste savoury panna cotta

Method Print recipe

For the panna cotta

1. Grind the saffron in a pestle, add boiling water. Soak the gelatine leaves in cold water
2. In a pan add the parsnip, coconut milk, milk, cream, saffron and bring to the simmer, strain
3. Puree the parsnip with some of the liquid to get a creamy finish, pass through a sieve if necessary
4. Add the puree back to the liquid, heat, squeeze the gelatine and add to the hot liquid stir well till dissolved adjust seasoning and add honey a bit at a time to get the balance
5. Pour into moulds to decant when set or serving cups.Set in the fridge for a few hours. When serving add a teaspoon of nut brown butter

For the nut granola

1. Mix all the ingredients together, spread out on to a tray and bake on 160 for 15 minutes, cool