Festive recipe: Sheer korma

Serves 4 | Prep time 40 mins | Cooking time 30 mins

Ghee for frying

 200g kataifi or kunafeh pastry

 1 gelatin leaf

 100ml milk

 150ml cooking cream

 2 tbsp sugar

 1/2 vanilla pod

For the saffron gel

 1 gelatin leaf

 150ml milk

 1g saffron

 20g sugar

For the garnish 

 4 tsp shaved pistachio

 4 gold leaves

1. Heat the ghee in a heavy-bottomed pan. Fry the pastry on a low flame until golden brown.

2. For the panna cotta, soak the gelatin in cold water.

3. Heat the milk and cream in a heavy-bottomed saucepan. Set aside.

4. Caramelise the sugar and vanilla pod in a separate pan. Add the cream and milk mixture, stir and remove from the heat. Add the bloomed gelatin. Spoon into  small disposable cups. Refrigerate until set.

5. To make the gel, bloom the gelatin in cold water.

6. Heat the milk in a pan. Add the saffron and sugar and mix. Remove from the heat. Add the gelatin. Transfer to a bowl to set.Refrigerate.

7. Once set, purée the saffron mixture into a fine gel. 

8. To serve, place the pastry on a plate, set the panna cotta on it and top with saffron gel. Garnish with pistachios, gold leaves and fresh fruit if desired

— Recipe courtesy of Carnival by Tresind