Safrancreme

Ingredients

• 4 sheets of white gelatin
• 1 pinch saffron strands
• 250 ml milk
• 3 egg yolks
• 80 g sugar
• 200 g whipping cream
• spice cookies (for garnish)

Instructions

1. 1.

   Soak gelatin in cold water.

2. 2.

   Bring saffron with the milk to a boil once. Reduce heat to low.

3. 3.

   Whisk egg yolks with sugar and 6 tbsp of the saffron milk, then gradually beat into the remaining saffron milk. Continue beating until the mixture thickens; do not let it cook! If necessary, remove the pot from the heat. Add the soaked gelatin, a few drops at a time, to the cream, letting it dissolve and stir well, then chill in a water bath. Whip the cream stiffly and fold into the custard. Pour the saffron custard into small cups or bowls and refrigerate for about 3 hours until set. Serve with crushed spice cookies if desired.