Saffron mousse
A delicate treat; serve with mashed banana or poached-pear puree – or whatever delicate fruit preparation you prefer.
Ingredients
- 150 ml milk
- 1 sachet saffron threads
- 5 tbsp caster sugar
- 300 g Greek yogurt
- 1 unwaxed orange, zest finely grated
- 125 ml whipping cream, whipped
- 1 sachet powdered gelatin
Method
- In a small saucepan, sprinkle gelatin over a little water, set aside to soak. In another saucepan, heat milk but do not boil. In a mortar, grind saffron threads with sugar, add to the hot milk. Stir until sugar dissolves. Dissolve gelatin and add to the hot milk while stirring. Remove from heat and let cool. Add yogurt, whisk until well mixed. Add orange zest, mix well. Fold in whipped cream. Refrigerate for several hours or overnight, until set.