saffron desserts

Saffron & rosewater banana bread

Ingredients

10 saffron threads

2 tsp rose water

300 g carrots, grated

225 g almond meal

120ml rapeseed or vegetable oil

180 g caster sugar

150g walnuts, chopped

3 eggs

1/2 tsp cinnamon

1/2 tsp fresh grated nutmeg

2 tsp baking powder

1. Grease a 20cm round cake pan and line with parchment paper.

2. Grind the saffron threads to a powder and scrape into the rosewater. Leave.

3. In a large mixing bowl, combine the almond meal and oil.

4. Mix in the carrots walnuts and caster sugar.

5. Add in the eggs and combine well.

6. Add the cinnamon, nutmeg, saffron rosewater and baking powder. Stir well.

7. Pour the batter into the cake pan and bake for 30-40 minutes. It is ready when a knife/toothpick inserted in the centre comes out clean.

Saffron crème brulee

Ingredients

1/2 teaspoon ground saffron threads

100ml milk

250ml cream

4 egg yolks

30g caster sugar

5 tbsp soft brown sugar

Mint sprigs

1. Pour the milk and cream into a saucepan and add the ground saffron. Gently warm the liquid.

2. While the milk is warming, beat the yolks and sugar together in a large bowl until the mixture thickens.

3. Once the milk mixture reaches the boil, take it off the heat immediately and whisk it quickly into the mixed yolks and sugar.

4. Pour the mixture back into the saucepan and cook the custard over a medium heat, stirring continuously until the mixture thickens.

It is ready when the custard coats the back of a spoon.

5. Pour the mixture into 4 ceramic ramekins, place into a deep ovenproof dish and pour hot water halfway up the sides of the ramekins.

6. Bake at 150C for 15 to 20 minutes until the custard is firm. Shake the custard slightly and if it wobbles too much in the centre, return it to the oven to cook until the centre is only slightly jiggly.

7. When cooked, allow the ramekins to cool to room temperature before refrigerating until completely chilled, overnight or for at least 8 hours is good.

8. Before serving, sprinkle the tops with a sponful of brown sugar and use a hot grill or use a kitchen blow torch to caramelize the sugar.

9. Allow the tops to cool and serve, garnished with mint.