Freshly picked crocus sativus (saffron) flowers
After seven years of commercial saffron growing and numerous dishes infused with this “king of spices”, saffron continues to be a firm favorite with my family.
High quality, freshly dried saffron has a heady perfume akin to rosewater and a bitter, slightly metallic taste which, when added to savory dishes such as paella and bouillabaisse, adds a subtle note barely detectable to the uninitiated, but considered essential by saffron aficionados. However, when combined with sugar and cream, saffron is transformed from understated elegance to va-va-va-voom.
Recipe for saffron ice-cream
This parfait method ice-cream is simple and doesn’t need to be churned while freezing. Make a day in advance to allow the flavour to fully develop. If you can’t get saffron, adding rum soaked raisins to the mix is good.
It’s best to buy your saffron from a specialty food store or from a grower. Don’t be tempted to buy cheap, old stock. It’s awful.
Lightly beat 300mls of cream with one tablespoon of castor sugar. Separate three large eggs. Beat the yolks with two tablespoons castor sugar until pale and thick. Beat the whites with three tablespoons castor sugar until soft peaks form. Gently fold together yolks, whites, cream and infused saffron (see below). Put into an ice-cream container, cover and freeze.
To infuse saffron
Heat 6-10 threads in a dry pan (taking care not to burn them) for approximately two minutes, or until dry and brittle. Crush the threads with a pestle and mortar or use a teacup and teaspoon. Add one tablespoon of boiling water and allow to infuse for at least one hour.
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