Saffron Air

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Safran Crème Anglaise with coffee air

This saffron creme angle with air of Kaffeeluft became one of my favourite pieces! Enriched with a subtle saffron flavour, the creamy English glaze is covered with air of freshly brewed sand. 1 - In a small saucepan warm the milks, whipped cream, custard and saffron thread over moderate flame until they begin to thicken. 2 - Take off the stove and let it stand for 30 min at room thermo to fill the mixture with saffron flavours.

4 - As you reheat the dough, put the eggs, sugars and a dash of white wine in a dish and make a light brown dough. 5 - While continuing to stir, add the warm whipped cream gradually to the eggyolk blend. Eight- Take off the stove and stir again. 9 - Place the angelaise creme in a jar, place in a cool place and keep cool until served.

1 - Use a submersible motor to blend the soya lecithin extract, sugars and coffees in a high and broad tank capable of producing air for them. I like to use a square box with a height of at least 4 or 5 inch, of which I put cling film over 2/3 of.

Then I put the dive mixer to the side of the open end which is lifted slightly to catch the fluid at the end where the mixer leaves are. Put it in the refrigerator until you can begin coating and then make the air cafe. 1 - Create the air for the coffe.

The mixer must be raised to the top of the fluid to absorb as much air as possible to form froth on the fluid top. 2 - Add about 100 ml of saffron cream in each dish. Remember that the cream Angelaise is very abundant, so a small serving should be enough for every dinner.

3 - Draw some air with a perforated teaspoon and place on the saffron crème Anglaise in each dish.