W
ith prices ranging from
R60 to R90 for one gram of
threads, it’s not surprising
that saffron is known as “red
gold”. Once you discover how
it’s made, however, the cost
of saffron is reasonable: the
flower from which it comes
blooms only for one to two weeks a year and needs to be
hand-harvested before dawn. What an effort!
When purchasing this red gold, make sure you get it in
whole strands and not ground, as ground saffron can be
adulterated with other inferior ingredients. Although it is a
versatile product, saffron does require a few extra steps
before use to maximise its punch: one method is to grind the
threads down to a powder then steep it in warm water to
release its flavour. Adding a drop of alcohol to the water
will also help to draw out the essence. Wonderful to use in
a number of ways, with a stocked fridge, you’ll have plenty
of options for experimenting with this exotic spice!
try these...
- SAUCY SPLURGE When making a batch of
butterscotch sauce, infuse the cream with a
pinch of ground saffron for a touch of luxury. - SOMETHING SWEET In the mood for fresh
koesisters? Add a pinch of ground saffron to
the dough and syrup for a lavish take on this
much-loved Cape Malay doughnut. - TAKE THE CAKE Saffron makes for a great
addition to vanilla cake. Simply infuse a pinch
of ground saffron in 1 tbsp hot water and add
it to the wet ingredients when making your
favourite vanilla-cake recipe.
EXTRA SPECIAL Wow your guests with roast
potatoes bursting with saffron’s rich colour
and flavour. Simply parboil your potatoes in
a pot of saffron-infused water. Drain and toss
the potatoes with saffron-infused olive oil
before roasting.
SAFFRON-PARFAIT
LOLLIES WITH ROSE-
WATER MERINGUE
Serves 6 A LITTLE EFFORT
2 hrs + 8 hrs, to freeze
WHAT YOU NEED
PARFAIT
pinch saffron threads,
ground in a pestle
and mortar
4 tsp rum (optional)
60ml (¼ cup) warm water
100g white sugar
4 tsp water
4 large egg yolks
85g good-quality white
chocolate, melted and at
room temperature
150ml fresh cream,
whipped to soft peaks
150g double-cream plain/
Greek yoghurt
MERINGUE
2 large egg whites, at
room temperature
pinch salt
2 tbsp cold water
125g white sugar
½ tsp white vinegar
2 tsp rose water
2 tsp cornflour
pink food colouring
crushed pistachios,
to serveHOW TO DO IT
1 For the parfait, lightly
grease 6 x 60ml ice-lolly
moulds with cooking spray.
Set aside until needed.
2 Combine the ground
saffron with the rum, if
using, and 60ml (¼ cup)
warm water. Set aside to
steep, about 20 minutes.
3 While the saffron is
steeping, combine the 100g
sugar and 4 tsp water in
a medium pot placed over
medium heat, stirring until
the sugar has dissolved.
Increase the heat and bring
the mixture to a boil. Stop
stirring and attach a sugar
thermometer to the pot. If
sugar crystals have washed
up against the sides, brush
them away using a pastry
brush dipped in hot water.
Continue to cook the syrup
until it reaches 115°C on
the sugar thermometer
(final desired temperature).
As soon as the syrup hits
110°C, use a stand mixer to
beat the egg yolks until softpeaks form. The goal is to
have the egg yolks ready by
the time the syrup reaches
115°C on the thermometer.
4 With the mixer running,
pour the sugar syrup in a
slow, steady stream down
the inside of the mixing
bowl. Continue to beat on
high speed until the mixture
reaches ribbon stage and
the bowl is no longer warm
to the touch. Fold in the
melted white chocolate.
5 Once blended, fold in the
cooled saffron infusion,
whipped cream and yoghurt
until just combined.
6 Divide the mixture among
the prepared ice-lolly
moulds. Insert a wooden
lolly stick into the centre of
each mould and freeze
until set, about 8 hours.
7 For the meringue, preheat
the oven to 100°C. Line a
baking tray with baking
paper. Set aside.
8 Place the egg whites and
salt in the bowl of a hand-
held/stand mixer. The bowl
must be scrupulously clean
and dry. Beat on low speed
until soft peaks form. Addthe 2 tbsp cold water in a
slow stream. Beat well.
Increase the speed to high
and sprinkle in the 125g
sugar. Continue to beat until
the meringue is glossy.
9 Fold in the vinegar, rose
water and cornflour. Add a
few drops of food colouring.
Mix until the meringue is
tinted pink throughout.
10 Transfer the mixture to
the prepared baking tray and
spread it out into an even
layer. Bake in the preheated
oven until completely dry,
about 1 hour, opening the
oven door regularly to
release built-up steam.
11 Turn off the heat and
allow the meringue to cool
in the oven. Once cool,
remove from oven and
crush the meringue into
bite-sized chunks.
12 To serve, remove the
lollies from the freezer about
10 minutes before serving or
briefly dip the moulds in hot
water to easily remove the
lollies. Place the meringue
and pistachios alongside,
for dipping.THIS MONTH WE LOVE