Saffron Parfait with Raspberry Coulis

151202 Saffron Parfait w Raspberry Coulis-9518
Wonderful, different dessert. Quick to make but needs 3-4 hours in the freezer.

Serves 6

4 egg yolks
2-3 drops of vanilla extract
100 g caster sugar
0.5 g saffron
250 ml whipping cream

Raspberry Coulis:
300 g (frozen) raspberries
3 tbsp powdered sugar

  1. Whisk the eggs with the sugar and vanilla until fluffy.
  2. If using strands of saffron, not the ground kind, use a pestle and mortar and grind the saffron threads to a powder. This is easiest done by also adding some sugar to the saffron.
  3. Add the saffron to the eggs mix.
  4. Whisk the cream separately, then fold in the egg mixture.
  5. Pour in cake tin and freeze for 3-4 hours.


  1. Thaw the raspberries.
  2. Add the sugar.
  3. Puree in blender.

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