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Saffron Cream
Nb persons: 6
| Cream: | |
| 1 cup | unsalted butter |
| 2 cups | all-purpose flour, sifted, or rice flour |
| 5 1/2 cups | water |
| 2 1/2 cups | sugar |
| 1 teaspoon | ground saffron, dissolved in 1/4 cup hot water |
| 1/4 cup | rose water |
| 1/2 teaspoon | ground cardamom |
| Garnish: | |
| 2 tablespoons | slivered almonds |
| 2 tablespoons | slivered pistachios |
Melt the butter in a skillet and stir in the flour gradually. Cook over medium heat stirring constantly about 20 minutes until it is golden brown.
In a saucepan, bring the water to a boil, add the sugar, saffron water, rose water and cardamom. Add gradually the flour. Simmer until it has a creamy consistency. If it is too thick, add some water.
Serve hot in a bowl and decorate with the slivered almonds and pistachios.
Note: traditionally served to women who have just given birth.
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