Another Easter-spirited event? A fab excuse for my second try on a not-so-much-of-an-egg dessert. Only this time they're bite size - just like tiny quail eggs.
I think I've been afraid of saffron. Its reputation, all the fizz around it - just as if it was gold or a bag full of edible diamonds. So, for the first time, I bought a thin package full of these deep red threads. Oh and the fizz was there. And the slightly floral smell that filled the kitchen as I was crushing the threads in a mortar. It was something! And it was the moment when my fear left me. With the knowledge that kitchen is the last place for being afraid. Saffron's got a little something for everybody.
Saffron-hearted truffle eggs in white chocolate
(from Maria Öhrn's Godis)
1/4 g saffron
1/4 tsp cognac/rum
200 g + 175 g white chocolate
3/4 dl heavy cream
1 tsp honey
1. Crush saffron in a mortar, add cognac or rum to make it smoother (it will blend better with the chocolate)
2. Chop 200 g of chocolate. Bring cream and honey to a boil and pour the mixture over chocolate. Blend well until chocolate melts.
3. Pour 1/3 of the mixture into a smaller bowl and mix it well with saffron. Let both mixtures harden in the fridge.
4. Roll small yolks out of the yellow mixture and place them in the freezer so that they turn really hard.
5. Cover the yolks with a bit of white chocolate mixture and form an egg. Let the eggs harden in the fridge (You might want to do this in several batches in case it's warm in your kitchen. Or you will be licking and washing your hands...all the time).
6. Break the remaining chocolate into pieces and melt over a waterbath. Then dip the eggs into it and let them harden.
7. Keep the eggs in the fridge, but let them stand a while at room temperature before serving.
You can really taste the saffron in these. The truffles are tender, sweet and look fun. Forming eggs was quite a mess as both my hands and the kitchen were very warm, but it was worth the effort.A clean and honest flavour.
Weekend Cookbook Challenge #15, themed Easter/Spring is hosted by Marta from An Italian in the US this month.