Leek-Almond Ambrosia

Product :saffron
Category : soups
Nº of Portions :0
Origin : -
Source : From the book ?WILD ABOUT SAFFRON?

Method :
Steep threads in ¼ cup heated stock 20 minutes. Saute leeks in butter until limp. Simmer leeks, stock, saffron, and almonds over low heat, 20 minutes. Whisk cream with yolks and add to stock, stirring constantly. Heat trough, do not boil. Season with salt and pepper.
Advice :
1 large leek, white part sliced into thin rounds
½ teaspoon saffron threads
4 cups chicken stock (1L)
½ cup ground blanched almonds (75g)
1 cup heavy cream (240ml)
2 eggs yolks
Salt and pepper
Pinch of nutmeg

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