The Saffron Cream

Name: The Saffron Cream
Ingredients: small leaves and flower bracts of opal or cinnamon basil; small leaves and blossoms of flowering thyme or hyssop; a few chives, sliced into narrow rounds; and chive blossoms; small leaves and flower bracts of opal or cinnamon basil; small leaves and blossoms of flowering thyme or hyssop; a few chives, sliced into narrow rounds; and chive blossoms; small leaves and flower bracts of opal or cinnamon basil; small leaves and blossoms of flowering thyme or hyssop; a few chives, sliced into narrow rounds; and chive blossoms; 6 tablespoons sour cream or a mixture of plain yogurt and sour cream; 6 tablespoons sour cream or a mixture of plain yogurt and sour cream; ⅛ teaspoon crumbled saffron threads, dissolved in 2 teaspoons hot water; ⅛ teaspoon crumbled saffron threads, dissolved in 2 teaspoons hot water; milk or cream, if needed; milk or cream, if needed; small leaves and flower bracts of opal or cinnamon basil; small leaves and blossoms of flowering thyme or hyssop; a few chives, sliced into narrow rounds; and chive blossoms; small leaves and flower bracts of opal or cinnamon basil; small leaves and blossoms of flowering thyme or hyssop; a few chives, sliced into narrow rounds; and chive blossoms; small leaves and flower bracts of opal or cinnamon basil; small leaves and blossoms of flowering thyme or hyssop; a few chives, sliced into narrow rounds; and chive blossoms; small leaves and flower bracts of opal or cinnamon basil; small leaves and blossoms of flowering thyme or hyssop; a few chives, sliced into narrow rounds; and chive blossoms

Preparation info

Difficulty
Easy

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

Ingredients

6 tablespoons sour cream or a mixture of plain yogurt and sour cream
⅛ teaspoon crumbled saffron threads, dissolved in

Sauce
Vegetarian
Gluten-free

Method

Whisk the sour cream with the saffron until creamy and smooth. If it is too thick to spread easily, stir in a little milk or cream to make it spreadable but not runny. Pour it onto the set aspic and spread it evenly over the surface. Scatter the herbs over the top and refrigerate until needed.