This is a dessert I sometimes bake for Christmas Eve, which is the day we celebrate Christmas in Sweden. The dessert in the picture was baked in November 2013. And I thought I’d give you the recipe. The recipe appeared in Swedish in the cookbook Lättlagad Julmat och Julgodis by Maud Onnermark. I translated the recipe.
The measures will be the Swedish ones since it is probably easier for you to change them to your preferred measures.
(dl = deciliter; cm = centimeters)
Saffron Dessert with an Almond Base
A frozen dessert with Christmasy flavors of saffron, cinnamon and cardamom.
Makes one dessert. Serves 10-12 people. (Or so the recipe says, my experience is that you don’t need that many people to finish it in one go)
Ingredients
Almond base
150 g sweet almonds
1 1/2 dl powdered sugar
2 teaspoons ground cinnamon
3 egg whites
Saffron parfait
0,5 g saffron
3 dl whip cream
3 egg yolks
1 1/2 dl powdered sugar
1/2 teaspoon pounded cardamom
Garnish/topping
Lightly thawed raspberries
Instructions
- Put the oven on 175°C. Mix finely pounded saffron with cream.
- Clamp in place baking paper in a pan with removable sides (springform), 24 cm in diameter. Butter the pan.
- Finely chop the almonds in a food processor or with a knife, and mix with sugar and cinnamon. (You could also grind the almonds in an almond grinder.) Whip the egg whites into a hard foam and fold the almond-sugar into it. Spread out the mixture in the pan.
- Bake on the second slot from the bottom for ca 25 minutes.
- Whip egg yolks and powdered sugar fluffy. Add cardamom.
- Whip the saffron cream and fold into the egg mixture.
- Spread out the mixture evenly on the cold almond base. Cover with plastic wrap and put in the freezer for at least 3 hours.
- To serve, remove from freezer and garnish with lightly thawed raspberries. If the dessert was in the freezer longer than 3 hours, it might have to thaw slightly before cutting.
Enjoy!