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tuna and saffron panna cotta with saffron and red fruit base

Here is a recipe that I found refreshing cool site glamlife.it. For those who do not know what the 'agar agar, here it is the detail of Wikipedia:

"Agar-agar (better known by the name of the Japanese kanten) is a natural polysaccharide used as a gelling agent in cooking. The gelatin-agar from the needle has a subtle flavor and is rich in minerals. It is used in the preparation of desserts and aspic jelly, because it has the property of not altering the natural flavor. Agar-agar jelly produces a more robust commercial, does not dissolve easily, and is also completely plant. It is minimally absorbed by the body, and provides no calories. Its preparation is fast and easy and takes only a short cooking, the longer time is required for its solidification: one hour at room temperature. "

Ingredients:

500 g. cream

70 g. sugar

1 teaspoon pure saffron threads in

5 g. of isinglass.

For the basis of red fruits :

250 g of red fruits

50 g sugar

1 tablespoon agar-agar

As you have learned by now just fine, before starting the preparation of a dish you have to soak the saffron for a while ': in this case for an hour or so abundant, using a tupperware and how liquid is good for soaking hot milk. Close the container and let stand.

Boil the milk, cream and sugar, remove from heat and add the saffron. Remove from heat and add the gelatine, previously soaked in cold water. Squeeze and let it dissolve. Pass the mixture through a sieve and let cool.

Chop the fruits (currants, strawberries, raspberries) and cook for about ten minutes on low heat with sugar. Remove from heat and with an immersion mixer frullateli. Put everything on the heat, add the agar-agar and stir until it thickens ..

Put the red fruit sauce as a base glass bowl and pour over the panna cotta. Let cool in the fridge for half a day and serve.