2 dl. whole milk
2 dl. whipping cream
3 tbs. créme fraiche 38 %
100 gr. sugar
1 vanilla pod,
seeds scraped out
1 good pinch saffron
6 sheets of gelatine

Melon carrot soup
1 cantaloup melon,
peeled and juiced
2 carrots, peeled and juiced
Juice of ½ a lemon
2 tbs. honey
(liquid honey is the best)
1 tbs. angelica leaves, crushed

3 tbs. blueberries
cut in half
1 tsp. cane sugar

Recipe for 2 people

SAFFRON PANNA COTTA WITH MELON CARROT SOUP
Soak gelatine sheets in cold water, just enough to cover the sheets for 5 minutes. Remove and squeeze excess water from the sheets. Set
aside.
  In a saucepan, heat milk, cream, crème fraiche, sugar, vanilla seeds and saffron on medium heat until sugar has dissolved. Stir constantly to prevent the milk from burning. Once sugar has melted, remove from heat and stir in the melted gelatine sheets. Leave for 10 min. for the saffron colour to steep. Stir again, then place in forms or moulds and cover with cling-film. Refrigerate for at least 4 hours.


  Melon carrot soup: Add melon juice, carrot juice, honey and angelica to a saucepan. Heat on low heat just enough to dissolve the honey. Remove from the heat and cool in a refrigerator for minimum ½ an hour. Once cooled, stir in the lemon juice. Mix the blueberries with the cane sugar. Use as a garnish. If you do not have a juice machine, then blend the melon and carrots to a very fine puré. Heat as mentioned above, but then strain through a cheese-cloth or very fine strainer.