Saffron Yogurt Cream
Saffron Yogurt Cream
Directions
- 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.
- Whip the heavy cream to a soft peak consistency. Fold in the cooled saffron/juice mixture.
- Whisk in several cups of Greek yogurt. Season with salt.
Ingredients
- 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
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
