Saffron Almond Milk
Photography Photography by Becky Nunes.
Serves: 4
INGREDIENTS
pinch saffron threads 200 grams blanched almonds
3 cups milk
50 grams sugar
1⁄4 teaspoon freshly grated nutmeg
1 egg white
2 tablespoons unsalted pistachios, finely chopped
METHOD
Toast the saffron threads in a dry pan over a medium heat until they darken slightly and become fragrant. Pour over 2 tablespoons boiling water and leave to soak for 20 minutes.
Finely grind the almonds in a food processor or in a mortar and pestle. Place in a saucepan with the milk and the sugar. Bring to the boil, remove from the heat and set aside for 20 minutes to allow the almond flavour to infuse in the milk. Strain through a very fine sieve. Put the almond flavoured milk back into a clean saucepan with the saffron and nutmeg. Heat over a low heat to just below boiling point. In a separate bowl beat the egg white to soft peaks. Whisk the whites through the milk until fluffy. Pour into little cups or mugs, sprinkle some pistachios over the top and serve. Serves 4
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126
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