Saffron Yogurt Cream


  1. In a small pot bring the citrus juice and saffron to a simmer. Turn of the heat and let sit for 15-20 minutes. Strain the liquid and chill it.
  2. Whip the heavy cream to a soft peak consistency. Fold in the cooled saffron/juice mixture.
  3. Whisk in several cups of Greek yogurt. Season with salt.


  • 1/2 qt cream, heavy
  • orange, lemon, and lime juice, (from zested fruit)
  • 1 tbsp saffron
  • to season salt
  • 2 to 3 cups yogurt, Greek