Saffron Coconut Ice Cream

If I would give you a pinch of saffron, what dessert will you make? Most of you would think that saffron should be used in savory dishes such as in rice, risotto and seafood. Fortunately, saffron can be employed as an ingredient for dessert.

Usually, I would not share the most expensive spice in the world if I have paid a fortune for it. Since I received the saffron as a sample from OGourmet, I didn't mind sharing a bit of saffron to my friend Kristin of Chocolate and Tea so she can make a dessert out of it. Here is her post on White Chocolate Saffron Truffles.

On my side, I made ice cream using saffron. Because of the bitter taste of saffron, I had to add another flavor to balance it off. Since I had a can of coconut milk available in the pantry, why not make saffron coconut ice cream. I also thought of using cardamon, I guess I'll try to make next time. I'm not sure how all the ice cream machine work, we use the one from Cuisinart. Sorry for the unattractive presentation picture as I had to share the ice cream among 8 people so basically everyone had less than 1 scoop of ice cream. I can guarantee you that this is the best dessert you will ever taste.

Serves 4

Cooking Time: 15 mins
Freezing Time: at least 2 hours
Printable Recipe

Ingredients

1 cup heavy cream

1 1/2 cup coconut milk

1/3 cup white sugar
1-2 pinch saffron stigmas

Procedure

1. In a saucepan, combine all ingredients and bring it to a boil.

2. Reduce heat and simmer for 10 mins, stirring occasionally. Bring to mixture to room temperature.

3. Transfer mixture to the ice cream maker and freeze according to the manufacturer's directions.

4. Remove saffron stigmas and freeze for at least 2 hours for a firmer texture.

OGourmet Product - Saffron Pea Risotto

OGourmet, an online food store located in Montreal, recently contacted me to review one of their products. At first, I was hesitant whether I should do it or not as I have never done this before. Somehow I felt that I should be accepting this offer, maybe because some of my local food bloggers have already reviewed a product from OGourmet, so I might as well give it a shot. Check out their OGourmet products reviews on The Chocolate Bunny and Cheap Ethnic Eatz.

OGourmet offers a wide selection of local and imported gourmet products and detailed information on how to use them. You can find, on their website, products that might not be easily found in your local grocery store such as wild mushrooms, truffles, rice, berries, pâtés, etc... They didn't give me a specific product to review so I sort of have the freedom to choose which product to review.  Since we only have a small pantry of spices at home, I looked carefully all the products in the Condiments & Spices sections.  One product that attracted me is the saffron stigmas, imported from Italy.  As it is the most expensive spice in the world, I never had a chance of owning some myself.  I received the product the following day that I requested it. That's some quick delivery!

The saffron is contained in a little sealed glass bottle. After I opened the bottle, I notice a strong unique flower-y aroma, clearly these stems are the real stuff.  I was brainstorming what I should be doing with 1 gram of saffron and the possibilities are endless. The first two things that come into mind are paella and bouillabaisse, since my Taiwanese friend already made both of them in the past, I won't be posting an alternative version.  I looked inside my pantry for ideas and realized that I have some Arborio rice, white wine, vegetable stock, frozen pea and Parmesan. Why not a saffron risotto? The basics of risotto are easy and simple to make, so check out all four versions of risotto made in the past using the "My Recipe Search" on the right column.

Stay tuned for my next recipe... it will be a saffron-based dessert.

Serves 4
Preparation Time: 15 mins
Cooking Time: 40 mins
Printable Recipe

Ingredients

2 cloves of garlic, minced
1 medium onion, chopped
1 1/2 cup Arborio rice
1/3 cup white wine
1 pinch saffron stigmas
5-6 cups vegetable stock
1/2 cup green peas
1/3 cup freshly grated Parmesan
Salt and pepper
Fresh parsley leaves for garnish

Procedure

1. In a large skillet, heat oil and melt butter over medium-high heat. Cook onion until transparent and mushrooms until soft, about 5 mins. Remove from skillet.

2. Add rice to skillet. Leave for 3-4 mins until almost translucent. Add garlic and cook until fragrant, about 1 min.

3. Add white wine, saffron, and a ladle of vegetable stock. Let rice adsorbed most of the liquid before adding more liquid, stir constantly. Continue in this manner until it gives a creamy consistency. After 4-5 ladles, add green peas and onion.

4. Once done, stir in Parmesan cheese and season with salt and pepper. For a creamy texture, add butter.

5. Spoon risotto onto serving bowls. Garnish with parsley and sprinkle with Parmesan cheese.