For the Panna Cotta:
250ml fresh milk
250ml fresh cream
200ml cold water
3 sheets of gelatin (or 5mg gelatin powder)
4 threads saffron
1 tbsp coffee powder
For the strawberry compote:
2 tbsp lemon water
75g brown sugar
¼ tsp cinnamon powder
Soak the gelatin sheets in 200ml cold water for 5 mins.
Boil the fresh cream and fresh milk on medium heat.
Add the saffron, sugar, coffee powder and gelatin, mix for 3 mins on medium heat.
Pour the Panna Cotta into your serving glass or bowl and put in the refrigerator for at least 1 hour, or until it has set.
Mix all the ingredients for the strawberry compote in a pan and cook on medium heat until texture is like strawberry jam, for about 15 mins.
Keep stirring during the cooking process to ensure the sugar does not burn.
After 15 mins remove from heat and allow to cool.
Pour the cooled strawberry compote onto the Panna Cotta that has set.
You may put the completed dish back into the fridge to cool further or serve immediately.