Take 500 ml. of fresh cream and boil together with 200 ml of milk and 100 grams. Of sugar for about two minutes. Add 8 dried stigmas of the saffron infusion in half a glass of warm milk about an hour before. Bring back to boiling and stirring. Add to the mixture 12 gr. of isinglass put in cold water previously. Mix and pour the mixture into a container or into special molds. When the mixture is cooler, put it in the fridge for at least 3 hours. Serve with blackberry jam.
PANNA COTTA WITH SAFFRON AND BLACKBERRY JAM