Crocus and Smilax

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images     Crocus and Smilax

Saffron is present in many cultures, continents and civilizations. It’s known in human culture at least for 5,000 years and it has been used for its many virtues, especially for its medicinal properties. It seems that the saffron comes from Crete and not from Kashmir, as we thought longtime before. Many ancient Greek legends talk about the precious spice. The most famous legend about saffron is the legend describing the history of Crocus and Smilax:

Crocus, a young and virile man, felt in love with a nymph named Smilax. During their short period of idyllic love and passion, Smilax was under the spell of his advances. But one day, she began getting tired of his attentions to her, and Crocus became very unhappy. But despite of his unilaterally love, he persisted. Therefor Smilax decided to bewitch Crocus in a Saffron flower. Today its bright orange stigmas symbolize the undying passion he had for Smilax

We decided to revive this exciting love story, in which mandarin fells in love with saffron ;)

(Recipe for 4 persons)

Panacotta cream

  • 250g Fluid cream
  • 70g Sugar
  • 4g Gelatin sheet
  • Lemon Thyme

Mandarin sorbet

  • 250g Mandarin juice
  • 5g Mandarin zests
  • 10g Glucose syrup
  • 80g Sugar
  • 10g Mandarin Liqueur

Mandarin jelly with Saffron

  • 75g Sugar
  • 250g Mandarin juice
  • 5g Mandarin zests
  • 2 pistils of Saffron
  • 1 piece of star anise
  • Pepper
  • 2 sheets of gelatin

Working tools

  • Blender
  • Molds for the panacotta

First, start with the panacotta cream. Take a pan and heat the cream with the sugar. Add the lemon thyme and let infuse for 20 minutes. Sieve the mixture to remove the branches and heat again until boiling. Then put the drained gelatin (previously soaked in cold water) and mix. Afterwards poor the panacotta cream in the molds you have chosen.

Continue with mandarin jelly. Put all ingredients in a saucepan and heat until boiling. Let infuse for 30 minutes. Sieve everything and add the drained gelatin.

Now prepare the mandarin sorbet: heat the mandarin juice at 50 ° C, then add the sugar and the glucose. Stir the mixture until boiling. Afterwards store the mixture in a container and let cool in the refrigerator for several hours. Before you put the sorbet in the ice cream maker, add mandarin liqueur.

Just before serving the dessert, mix the saffron jelly with a fork and put a little bit in the middle of the plate. Then put on the top the panacotta cream on the top and decorate with a few mandarin segments. Finally add a scoop of the mandarin sorbet and serve immediately!!!

A passionately and fresh dessert…delicious



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