Dissolve the grenetina in the water and refrigera. Heat the cream with the saffron until it boils. Put salt to taste and let cool. Beat the egg whites ready. Dissolve the grenetina already hydrated in a water bath. Mix the saffron cream, mounted clads and grenetina, helping you with a wooden spatula. Refrigerate in a high mold for at least three hours. When serving, grilled handle the black pudding in slices. Serve the saffron foam forming a tower and blame it with a little olive oil and chopped tomato. Rectifies salt.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make saffron mousse: |
| 4 cups of cream 2 grams of Spanish saffron 4 egg whites 1/4 cup of water 1 tablespoon of grenetina 4 pieces of rice black pudding 1/4 cup olive oil 1/2 piece of tomato chopped |
