Divine Soufflé

Product :saffron
Category : deserts
Nº of Portions :4
Origin : -
Source : From the book ?WILD ABOUT SAFFRON?

Method :
Steep Safinter saffron threads in lemon juice. Soften gelatine in water, then add zest, juice and sugar. Stir over low heat until the gelatine is thoroughly dissolved. Cool to a syrupy consistency. Whip the cream and then the egg whites. Fold the whites, then the cream into gelatine mixture. Using a rubber spatula, transfer to a soufflé dish and chill until set.
Advice :
¾ cup sugar (150g)
1 cup whipping cream (240ml)
8 eggs white
½ cup lemon juice (120 ml)
Grated zest of 4 lemons
2 tablespoons water
½ teaspoon Safinter saffron threads
1pkg unflavored gelatine

Safinter S.A., C/ Teodoro Roviralta 21-23 08022 Barcelona (Spain) Tel. +34 93 212 04 22

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