Saffron Cream

Preparation info

  • Difficulty

    Easy

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

  • 250 g / 8.82 oz heavy cream
  • .5 g / .02 oz saffron
  • 3 g / .1 oz salt, or as needed

Method

  1. Bring the cream to a boil with the saffron. Season with salt to taste.
  2. Steep covered for 30 minutes, stirring occasionally. Adjust the seasoning if necessary.
  3. Chill over an ice bath and refrigerate until the cream is cold. Reserve under refrigeration. Discard after 2 days.