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🍽️ Aromatic Saffron Cream

303 kcal · 30 min · 4 servings

Aromatic Saffron Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the gelatin in a bowl of cold water and let it bloom.
  2. 2. Add the milk and saffron to a saucepan.
  3. 3. Bring the milk with the saffron to a boil once.
  4. 4. Turn the heat down to the lowest setting.
  5. 5. Whisk the egg yolks with the sugar.
  6. 6. Take six tablespoons of the warm saffron milk and whisk it into the egg yolk-sugar mixture.
  7. 7. Gradually pour this enriched egg mixture back into the remaining pot of saffron milk.
  8. 8. Stir the cream continuously until it thickens.
  9. 9. Make sure the cream does not boil again.
  10. 10. Remove the pot from the heat immediately if necessary to prevent boiling.
  11. 11. Squeeze the soaked gelatin dry.
  12. 12. Add the gelatin to the warm cream.
  13. 13. Let the gelatin dissolve in the cream.
  14. 14. Stir everything well until the gelatin is completely dissolved.
  15. 15. Place the bowl with the cream into a larger bowl filled with cold water.
  16. 16. Cool the cream by stirring constantly in the cold water bath.
  17. 17. Whip the cream until stiff.
  18. 18. Gently fold the stiffly whipped cream into the cooled cream base.
  19. 19. Fill the finished cream into small cups or bowls.
  20. 20. Let the cream set in the refrigerator for about 3 hours.

Nutrition per serving