For the apple confined: we will use an apple of the Granny Smith type.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make exquisite saffron cream: |
| For the apple confined :: Manzana Granny Smith honey sugar | For saffron cream :: 60 g of honey 360 g of sugar 3 liters of cream. jelly |
Ingredients to make exquisite saffron cream:
2. Remove small blocks of apple and put them in a saucepan sprinkled with sugar and add a spoonful of honey coffee per apple.
3. Cover the casserole with skin and leave over heat until the apples are at the light dente, that is, that they can bite but do not get rid of. We remove from heat and reserve
4. For saffron cream: boil the cream together with honey and half of the sugar. Apart we will mix the rest of the sugar with the yolks in a bowl.
5. When the cream is ready on the yolks and mix well, add the pistils and cook.
6. Past this is removed and the cream cooked by the kitchen robot is passed. Once the cream is fine, it is poured on the cups and add the apple caviar. Pistils can be left either can be sneaking (to taste) for liquor cream gelatin dice
7. Heat 100 g of Ruavieja cream with gelatin leaves. When it is well molten add to the rest and mix with a whipper.
