Wednesday, April 8, 2015

Saffron Parfait with Pistachios

A couple of weeks ago my oven broke irreparably and I had not been able to bake anything before the new one arrived just this week. This also meant that I could not bake any cakes. Luckily, I have many recipes for the desserts that are not cakes but can be served cold. I tried a couple of them instead as I can hardly live without any dessert.

I read recently a lot about desserts made with saffron. They usually come from the Middle Eastern or Mediterranean cuisine. Saffron adds beautiful color to desserts and also has this nice mysterious flavor which makes the dessert taste even more interesting.

The dessert that I made recently is most of all very easy to make. Since it is frozen it can be prepared ahead. It can be a great finale to any spicy or grilled dinner, especially on a warm day like we had for the first time this year.

Saffron Parfait with Pistachios
(Makes four servings)

A pinch of saffron thread or saffron powder,
4 eggs yolks,
1/2 cup sugar,
1 cup half and half,
1/2 cup chopped pistachios.

1. Put the saffron in milk and heat in a small pan until it nearly boils. Set aside to cool, then drain on a sieve.
2. Beat the egg yolks and sugar with an electric mixer until sugar dissolves and the mixture becomes pale. Pour in the saffron milk to the yolks mixture and heat without letting it boil. A mixture should be thick enough to coat a wooden spoon.

3. Pour the mixture in a bowl and let it cool to room temperature.
4. Whip half and half until almost stiff. Fold in gently the saffron mixture and pistachios. Divide between small bowls and put in a freezer for 8 hours.

Take it out from the freezer 15 minutes before serving.

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