Saffron is not only an ingredient for risottos and savory dishes, and this is the proof. It looks great in puddings, panna cotta and creams – like this Milan-style saffron cream with Veronese pandoro for Christmas!
By definition, saffron is a Milanese ingredient. In fact, the first-ever sachet of saffron was created by Milan’s very own Leprotto Saffron in 1963. The powder has a beautiful bright red color, an intense aroma, and (as the packaging says) a "strong flavor."
Our recipe for Christmas saffron cream
Serves 4
Ingredients:
4 slices of pandoro
3 egg yolks
3 tablespoons of sugar
3 tablespoons of flour
½ liter of milk
1 sachet of saffron
Currants, to decorate
Method:
In a saucepan, whip the egg yolks with the sugar until transparent and dissolved. Then add the sifted flour. Stir. Add the milk and saffron. Cook over medium heat for 10 minutes, stirring continuously with a wooden spoon until the cream thickens. Let cool and transfer to the refrigerator.
Serve the cream with slices of pandoro. Decorate with fresh currants to taste.