Saffron cream: The sweetest way to take care of the whole family
Summer day is coming and saffron ice cream is a great choice to beat the heat, help the whole family quench their thirst without worrying about problems like fat, overweight, too sweet... Putting saffron in ice cream is The sweetest way you can take care of your whole family's health.
Saffron cream - sweet and cool "heart-melting" is a cream that has been around for a long time
in the mythical land of Persia. (Photo: Thedeliciouscrescent.com)
This is an ice cream with a recipe dating back hundreds of years from Persia. In the past, this was a sweet dish only for kings, because the ingredients were extremely luxurious. However, now that saffron is available in the kitchen, what are you waiting for to start processing this special cream? The combination of saffron , rose water, cream, milk and pistachios creates a flavor that guarantees "eat once, remember forever".
Refer to the recipes for sweet dishes with saffron:
- How to make delicious and nutritious Saffron cake very fast and simple - Delicious dishes from Saffron Palace
- Quinoa stewed with saffron - a delicious dish full of energy, without worrying about being overweight or obese
- Saffron rose pudding – a unique dish for precious guests when Tet comes and spring comes
- Saffron yogurt flan – the perfect dessert from Saffron Palace
- Love cake from roses and saffron - love charm from mysterious Persia
How to make Persian saffron cream:
- 360ml whole milk
- 130g sugar
- 1.5 tbsp (tbsp) corn starch
- 1/4 tsp (tsp) saffron
- 1 pinch of salt
- 2 tbsp (tbsp) rose water
- 360ml heavy cream (heavy cream)
- 1 tsp (tsp) vanilla essence
- 2 tbsp (tsp sliced pistachios)
- Dissolve corn starch with 120ml milk.
- Take the remaining milk and sugar into a large pot, cook over medium heat until boiling. Remember to cook while stirring gently.
- Lower the heat to low, slowly pour the cornstarch - milk mixture into the pot, stirring continuously until the mixture reaches a smooth consistency. Remove the pan from the heat and let it cool. To make the process cool faster, soak the pot in a basin of ice water.
Crush saffron with a little salt until you get a fine powder.
- Dissolve saffron powder with rose water, soak for about 15-20 minutes. If rose water is not available, you can substitute it with purified water.
Saffron cream has a golden yellow color, fragrant with the scent of saffron pistil.
- Pour rose water - saffron, vanilla essence into the fat cream, stir well.
- Mix the above mixture with the boiled milk.
Leave this mixture in the freezer for a few hours or overnight. After that, pour the mixture into the ice cream maker to beat it and complete the ice cream making process.
- When eating, scoop ice cream into small balls and sprinkle pistachios on top.
Information source: Thedeliciouscrescent.com
The secret to a cool, nutritious saffron ice cream
Note to choose the standard type of saffron when making ice cream.
The saffron in the cream itself has contributed to making this sweet dish more nutritious. However, if you want to eat a lot without worrying about the weight, you can replace the original ingredients with some other healthier ingredients. You can replace the sugar with maple syrup or honey, replace the fat with coconut milk or some nut milks like walnut milk. In addition, you can completely reduce the sugar content in the recipe, thereby reducing the sweetness and adjusting it to suit your family's taste.
In addition, the first and most important secret for the perfect saffron cream is that the saffron part must be very standard, to help the cream have a gentle, fragrant taste, attractive golden color and the necessary nutritional value. set.
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