Saffron in a sweet recipe? We are used to finding saffron in many savory recipes: stews, rice dishes, soups, and other first or second course succulents, but using it in desserts and sweets is not strange or a bad choice. Niki Segnit, author of The encyclopedia of flavors , the bible of all of us who combine food, talks about combinations with anise, white chocolate, lemon, orange or almond, in addition to the best known with lamb, seafood, potato or white fish.
In this recipe we combine the saffron with the chocolate and the whipped cream to give a different touch to a classic recipe: the chocolate glass. Letting the cream sit long enough with the saffron is necessary for it to take its flavor. This saffron chocolate cup can be made in advance and stored in the fridge for up to two days.
The gentle heat of the slow cooker will allow the mixture to set without burning or boiling – this is the main advantage of making it in a slow cooker – but it is necessary to pay some attention during cooking. It must be stirred from time to time with a kitchen rod to prevent the fine corn flour or Maizena® from caking or forming lumps. These amounts make 6 small or 4 large glasses.
How to make saffron chocolate cups in a slow cooker
Saffron chocolate cup
Preparation 10 m
Cooking 2 h
Total 2 h 10 m
Cuisine: Desserts Servings: 6
- 150 g of dark chocolate for desserts
- 30 g of Maizena®, cornstarch or fine corn flour
- 750 ml milk
- 30g sugar
- 10 strands of saffron
For the chantilly
- 300 g of cream with + 35% fat
- 20 g de azúcar glass
- 15 strands of saffron
- Measure the milk, put 200 ml in a glass and dissolve the Maizena® with the reserved milk. Pass the mixture through a strainer and integrate it with the rest of the milk.
- Put the milk and saffron in the slow cooker. Heat on HIGH for 45 minutes. Stir several times throughout cooking so that the Maizena® does not become caked and to avoid lumps from forming.
- After that time add the chocolate and sugar. Let them heat up and stir until they dissolve completely.
- Continue cooking for an additional 1 hour and 15 minutes or until a slightly thick cream remains, bound and without lumps.
- Stir several times during cooking to homogenize the mixture.
- Transfer the still hot cream to the glasses or glasses, filling ¾ of its capacity to make room for the whipped cream. Let it rest in the refrigerator until cold and set.
- While it cools, let the cream with 10 strands of saffron rest in the refrigerator for 1 hour.
- Put the very cold cream in a mixing bowl. Beat with an electric wire mixer until it begins to assemble and is thick. Add the sugar little by little while assembling. Add 5 broken saffron strands and finish mounting without becoming too firm.
- Fill the glass with the whipped cream and serve.
Recommendations: This cream is made in a 1.5 liter capacity mini slow cooker.