Pannacotta with Saffron

White Chocolate Pannacotta
1 gelatin sheet or 1/4 tbsp gelatin powder
1/2 vanilla pod or 1/2 tsp vanilla powder
100 g white chocolate
2 dl heavy cream
2 tbsp milk

Saffron Pannacotta
1/2 gelatin sheet or 1/8 tbsp gelatin powder
1 pinch of saffron
50 g white chocolate
1 dl heavy cream
1 tbsp milk

Decoration
Annas Limited edition Saffron gingerbread
Mini meringues
Freeze-dried lingonberries

White Chocolate Pannacotta
1. Place the gelatin sheet in cold water, about 5 minutes. (If you are using gelatin powder, please follow the instructions provided on the packaging)
2. Add cream, milk, and vanilla (split and scrape the vanilla pod) in a saucepan and bring to a boil. Remove the saucepan from the heat and add the gelatin sheet and chocolate. Stir for a couple of minutes.
3. Pour the mixture into serving glasses. Let them cool for about 2 hours.

Saffron Pannacotta
4. Make the saffron pannacotta in the same way as above, replacing vanilla with saffron, and pour a layer of saffron pannacotta over the set white chocolate pannacotta. Let it cool for 2 hours.

Decorate
5. Finally, decorate with mini meringues and gingerbread crumbs in the glass, and top it off with a gingerbread and freeze-dried lingonberries on top of the glass.