Tarte au Safran

Warning: Trying to access array offset on value of type bool in /home/httpd/vhosts/bartending.ch/food/wp-content/plugins/wp-ultimate-recipe/helpers/models/recipe.php on line 254
Print Recipe
 Tarte au Safran
Infuse cream way ahead of time, prepare chantilly the night before or at least a few hours early
Servings
pieces
Ingredients
Servings
pieces
Ingredients
Instructions
  1. Infuse cream with saffron
Chantilly
  1. Gelatine in cold water, melt white chocolate in bain-marie, warm 300 gr cream and dissolve gelatine, mix cream and chocolate; fridge for a few hours.
Ganache
  1. melt dark chocolate in bain-marie, warm 115 gr cream and mix.
  2. Food pairing sais coffee, roses; so a bit of coffee powder in the ganache might not be horrible.

Recommended Articles