Dessert lovers hit the jackpot in Morocco, where there seems to be an endless supply of amazingly good sweets. This panna cotta is on the lighter side, but saffron and dates add a colorful twist.

Yield: 5 servings

Add gelatin and water to a small bowl and set aside.

Bring cream, sugar, saffron, and orange zest to a boil, whisking occasionally. Shut off heat. Add gelatin mixture to hot cream mixture and whisk.

Add 2 tablespoons honey and yogurt to a large bowl and mix. Add warm cream mixture to yogurt and mix well. Pour mixture into 5 ramekins and refrigerate until cold. Cover ramekins with saran wrap and refrigerate overnight.

To remove panna cotta, dip mold into hot water. Dip a knife into hot water and gently trace blade along entire inside edge of each mold. Place serving plate on top of mold and flip over. Drizzle with remaining honey and garnish with dates.