India x France
Kesar pista île flottante
A meringue cloud on a saffron lake. Possibly the most relaxing thing you can eat with a spoon.
45 minTime
12 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original355kcalsame
12 gproteinsame
1 gfibresame
45minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Warm the milk with the saffron in a wide pan on low heat until steaming, then rest 10 minutes.
- 2Whisk the whites to soft peaks, then add 60 g sugar a spoon at a time and whisk to stiff, glossy peaks.
- 3Keep the milk at a bare simmer. Poach large spoonfuls of meringue for 1 minute a side, then lift onto a plate.
- 4Whisk the yolks, 40 g sugar and cornflour. Pour in the hot milk, return to the pan and stir on low heat until it coats the spoon. Strain, add cardamom and chill.
- 5Melt the remaining 50 g sugar in a dry pan on medium heat until amber, stir in the pistachios and pour onto an oiled tray. Cool and crush.
Serve it like this
Pour chilled saffron custard into a shallow bowl, float a meringue in the centre, drizzle thin threads of caramel and shower crushed pistachio praline over the top.
