saffron & orange crema cotta

I wish I could appreciate lazy days. Sundays don’t count because those are ingrained into your genes from birth, but every other day is tough. So far, I’ve arranged my music, made new playlists, cooked lunch, went for a walk, walked to the grocery store, done some gardening, sorted away my clothes into my new house & baked up my hard-drive. Now what? I need to learn some appreciation for these moments or hear some suggestions. Really, I’m open to all. Listening to my frustration over having too much free time on my hands today is not why you’re here though, you’re here for a recipe. I’m getting to it I promise.

I love this recipe. Can I say love when it comes to food? It’s not that it’s decadent or breath-taking by any means & it certainly wont “wow” you with some obscure and random ingredient. It is however perfectly heavenly without being overwhelming. It’s wonderfully simple & deliciously creamy. Best yet, it’s so easy to make. It sounds pretty good at a dinner party if you tell your guests that for desert you will be serving them a saffron & orange crema cotta, rolls nicely off the tongue though doesn’t it?

One thing I will say is, this is not a crème brûlée, although with a little sugar on top & a burner it could be… your choice. Or you can all be patient because I’ll be sharing a crème brûlée at some point in the future.

Ingredients:
– 200g sugar
– 6 egg yolks
– 1 lt heavy cream
– 2 tbs corn starch
– 1 orange, zested
– 1 tsp vanilla extract
– 1 pinch saffron

Directions:
1. pre heat the oven to 160°C
2. whisk together the egg yolks & sugar until light yellow & creamy in consistency.
3. whisk in the zest, vanilla & saffron until mixed.
4. sift in the corn starch & continue to whisk.
5. whilst whisking, start pouring in the cream & continue to mix until all is incorporated.
6. place 10 ramekins in a pyrex or baking dish & fill each ramekin until about 1cm from the top.
7. boil some water & pour it into the baking dish so it surrounds the ramekins in a water-bath.
8. bake for 45-50 minutes or until the mixtures stops jiggling in the middle, remove & allow to cool.
9. once cooled, store in the fridge until ready to serve.

…for more recipes, check out our archives here.

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