Bo Friberg

Saffron-Vanilla Syrup Reduction

Preparation info
  • Approximately

    1 cup

    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

Ingredients

  • 2 cups (480 ml) reserved saffron poaching liquid
  • 1 vanilla bean, split lengthwise

Method

  1. Strain the poaching liquid into a saucepan. Using the back of a paring knife, scrape the seeds from the vanilla bean halves and add them to the poaching liquid. Save the vanilla bean pod halves for another use.
  2. Bring the syrup to a boil and reduce to approximately 1 cup (240 ml). Test the viscosity of the reduction by removing about