Infuse the Vin Santo with saffron threads by gently warming the wine in a small saucepan (do not boil). Remove from heat and let steep for 15 minutes. Strain to remove saffron threads.
Chill a mixing bowl and whisk attachment (or beaters) in the freezer for at least 20 minutes.
Combine all Cream Base ingredients in the chilled bowl.
Beat with a whisk (or electric mixer) until soft peaks form.
Gently fold in the saffron-infused Vin Santo, Orange Blossom Water, and Orange Zest until just combined. Be careful not to overbeat.
Spoon into individual serving glasses and garnish with Pistachios, if desired.
Serve immediately.
Ingredients
4
1 cup240 mLHeavy Cream-cold
1 cup240 mLCrème Fraîche-cold
1/4 cup60 mLPowdered Sugar
1/4 cup60 mLVin Santo
1 tsp5 mLOrange Blossom Water
Pinch0.1 gSaffron Threads
1 tbsp15 mLOrange Zest-finely grated
OptionalTo tastePistachios-chopped
Equipment
Small Saucepan
Mixing Bowl
Whisk (or Electric Mixer)
Measuring Cups & Spoons
Zester
Strainer
Serving Glasses
Instructions
Infuse the Vin Santo with saffron threads by gently warming the wine in a small saucepan (do not boil). Remove from heat and let steep for 15 minutes. Strain to remove saffron threads.
Chill a mixing bowl and whisk attachment (or beaters) in the freezer for at least 20 minutes.
Combine all Cream Base ingredients in the chilled bowl.
Beat with a whisk (or electric mixer) until soft peaks form.
Gently fold in the saffron-infused Vin Santo, Orange Blossom Water, and Orange Zest until just combined. Be careful not to overbeat.
Spoon into individual serving glasses and garnish with Pistachios, if desired.
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