Saffron creams with Persian fairy floss, amardine and kumquat

Serves 4 Desserts and puddings

Saffron Cream



  • 4 sheets fine-leaf gelatine
  • 450ml double cream
  • 0.2g saffron threads
  • 150g caster sugar
  • zest 2 large oranges
  • 300g kumquats
  • juice 2 large oranges
  • 4 small handfuls saffron- flavoured pashmak, or fairy floss
  • edible gold glitter spray
  • 100g amardine, or Middle Eastern apricot paste, cut into decorative shapes
  • handful pistachios, crushed


Soak the gelatine leaves in cold water for 5 minutes. Put the cream, saffron and 60g sugar into a saucepan set over a medium heat, until the mixture just starts to bubble. Turn the heat down and stir until the sugar has dissolved, and then turn the heat off and leave the saffron to infuse. While the mixture is still warm, squeeze any excess water from the gelatine, add it to the cream and stir until completely dissolved. Stir in the orange zest, pour the mixture into the moulds and transfer to the fridge to set.

Cut the kumquats in half and remove any pips. Pop them in a saucepan, cover with cold water and bring to the boil. Simmer gently for 10 minutes, to remove any bitterness from the skin.

Drain and rinse in cold water, and then return to the pan. Add the remaining sugar, orange juice and 150ml water. Cook for around 25 minutes, until the kumquats are soft and translucent, and the syrup has thickened. Leave to cool.

Turn the saffron creams out onto pretty plates, top each one with a swirl of fairy floss and spray with edible gold glitter. Spoon the kumquats around and decorate with amardine shapes and crushed pistachios. Serve immediately.

Photography and prop styling: Angela Dukes. Food styling: Linda Tubby.
Saffron Cream
Photography and prop styling: Angela Dukes. Food styling: Linda Tubby.


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