PANNA COTTA lactose-free and gluten-free

PANNA COTTA Soak the saffron threads in a little water (half a coffee cup) 2/3 hours before.

After 2/3 hours, put the gelatin in cold water for 10 minutes.

Then combine in a saucepan, over low heat, the cream, milk, and sugar. After a short time (2/3 minutes) add the water with the saffron threads. Simmer for 15 minutes, stirring occasionally to prevent sticking.

Turn off the heat and add the squeezed gelatin. Pour everything and place in the refrigerator until completely set.

PINEAPPLE COULIS Cut the pineapple into small cubes and place it over medium heat with the sugar. A creamy sauce will form, which should then be left to rest in the fridge.

ALMOND BRITTLE Caramelize the sugar (this happens at around 160°C, but you can easily see it by eye if you don't have a thermometer) and then add the toasted and sliced almonds.

Let it cook and stir slightly. After a short time, transfer everything between 2 sheets of parchment paper.

Roll out to flatten everything and create an almond sheet. Let it rest and then break into various pieces