A fragrant dessert that is simple to prepare but presents a complex texture.
That is the recipe that pastry chef at RockPool Dining Group in Melbourne Emanuele Alloj has shared with SBS Italian.
A recipe that combines the sweetness of a saffron custard with the punchy and bitter taste of an orange and saffron reduction and the crunchiness of toasted almonds. All enclosed by the freshness of an orange sorbet.
Saffron, orange and almond plate dessert
Ingredients
For the cream:
- 1l of cream
- 80g of sugar
- 120g of yolks
- 5g of jelly sheets
- 4g of saffron in pistils
For the reduction of orange and saffron:
- 1l of orange juice (freshly squeezed)
- 7g of saffron
- 100g of sugar
To garnish:
- Orange sorbet
- Toasted almonds
- A fresh orange cut into wedges
- White chocolate for decoration (optional)
Method
Let's start by preparing the custard: put the cream and saffron on the heat. Meanwhile, put the jelly sheets to soften in water and ice and then beat the egg yolks, sugar and a spoonful of cream.
When the cream begins to boil, remove from the heat and leave to infuse for 5/10 minutes. Then add the jelly and, once mixed, add the mixture of yolks and sugar. Leave to cool. When the mixture has become thick, whisk vigorously until it becomes creamy.
Then prepare the reduction of oranges and saffron: boil the orange juice, sugar and saffron slowly in a saucepan until the juice is reduced.
Put the almonds in the oven at 180° until they are toasted. Leave to cool.
Once everything is ready, proceed with assembling the plate.
Listen to the podcast (only available in Italian) for the chef's advice on how to plate or create your own version of this recipe:
LISTEN TO
Spazio a creatività e golosità per un dessert coi fiocchi
SBS Italian
14/07/202011:07
