Saffron "Flower"
Probably, I'm wrong, but when I think of some Spain flavours, it comes to my mind saffron, olive oil, and almonds.
When Jose Manuel invited me to participate in the contest about I Concurso Internacional Mantecado de Estepa, I knew I wanted to contribute to this event. Jose Manuel is a wonderful person that is always there appreciating the food from our kitchen.
With this recipe, I participate in the I Concurso Internacional Mantecado de Estepa
Originally, this recipe is with pistachio, vanilla and rosewater. I tried it for the first time in Chandigarh (India). What captivated me the most was its velvety texture. This time, I have made it with saffron, almond and olive oil. This is not an ice cream, just a cold dessert.
Saffron, Almond and Olive Oil Dessert
For the dessert
1.5 cup of cream (35%)
1.5 cup of whole milk
1/4 cup of extra virgin olive oil
150 grams of sugar (more or less depending on your taste)
2 tablespoon of cornstarch
150 grams of sliced almonds
5 egg yolks
Saffron
For the sauce
1 cup of whole milk
40 grams of sugar (more or less up to your taste)
1 teaspoon of cornstarch
1/2 bean of vanilla beans
Rose water
Saffron
1 egg yolk
For the dessert
In a mortar, place some saffron strands with a pinch of sugar and crush it. Thus, you will extract all the flavours and colour of the saffron without using too much of it.
Saffron Strands to be crushed
I use this mortar to crush saffron
Mix the whole milk with the sugar and the cornstarch. Put in a pan at medium to low heat until the mix get thick. Slowly add the cream, olive oil and stir it. Add the saffron and mix it well.
In a bowl, beat the egg yolks until they are very creamy. Very slowly, add the warm mixture into the egg yolks and stir it well. Put this mix in a pan, and cook it a low heat stirring constantly; otherwise, the mix will have egg yolks "strands". This mix has not to get boiling temperature.
Remove from the pan, add the sliced almonds, and mix it well. Put it in a freezer for three or four hours, but beating it every 30 minute to remove the ice. You can use your ice cream maker, and follow the instructions as to make ice cream.
For the sauce
Mix 3/4cup of whole milk, sugar, cornstarch, vanilla beans, and saffron. Put in a pan at medium to low heat until the mix get thick. Remove from the heat. Mix 1/4 cup of the cold milk with the egg yolk. Add it slowly to the warm mix. Put this mix in a pan, and cook it a low heat stirring constantly; otherwise, the mix will have egg yolks "strands". This mix has not to get boiling temperature. Take it out from the heat, and add rose water up to your taste (few drops). Let it cool.
Serve this cold dessert with the sauce beside. Enjoy!!
Te ha quedado un postre de lujo!! con esos ingredientes no puede ser de otra manera. Me llevo la receta!!
ReplyDeleteSuerte en el concurso.
Bsos