Home Recipes Saffron parfait

Saffron parfait

with fig caramel and sea salt

ID magazine parfaits
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Ingredients

For 24 servings

Saffronparfait

½ g saffron

10 ml warm water

1 l Debic Parfait

Waffle batter

100 g butter, melted

100 g egg white

100 g flour

100 g sugar

Fig caramel

200 g sugar

200 g fig puree

75 g butter

Garnish

5 g Maldon salt

Debic products used

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Debic Parfait 1L

  • Home made end result
  • No ice machine needed
  • Convenient and time-saving 4-step preparation

Preparation

Saffronparfait

Soak the saffron threads in the warm water for 30 minutes and pass through a fine sieve

Beat the Parfait in the mixer and add the saffron water.

Transfer to a piping bag and fill the moulds.

Place in the freezer for at least 4 hours.

Waffle batter

Mix all the ingredients together.

Let rest in the refrigerator for at least 4 hours

Bake the waffles under a waffle iron and immediately cut out with a round cutter.

Store in a tightly closed container with silicone granules.

Fig caramel

Caramelize the sugar and add the fig puree.

Reduce to a caramel sauce and add the butter

Cool back and transfer to a piping bag.

Assembly

Pipe the caramel on the waffles and sprinkle with the Maldon salt.

Demould the molds with the parfait and place it on a waffle.

Cover with a second waffle and finish with the caramel and ground pistachio.

Recipe tags ID magazine parfaits

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