Saffron and Almond Sauce

Preparation info

  • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 200 mls (7 oz) skimmed milk
  • good pinch of saffron
  • 150 g (5 oz) marzipan
  • 4 tablespoons skimmed milk powder


Scald the milk with the saffron, and remove from the heat.

Break up the marzipan. Whisk the milk powder into the milk and saffron, and then stir in the marzipan.

When the marzipan has dissolved, stir once more, and cool the sauce. Serve it warm, or cold.