Peach compote | Saffron carving seasoning
For 4 people :
- 4 white peaches
- 4 yellow peaches
- 1/2 vanilla pod
- 50 g of sugar
- 4 yellow peaches
- 1/2 vanilla pod
- 50 g of sugar
- 1 tablespoon of honey
- 1 sprig of rosemary
- cider vinegar
- Peel, pit and quarter the peaches.
- Brown the peaches in butter.
- Deglaze with cider vinegar.
- Add the sugar, the vanilla pod and the sprig of rosemary.
- Leave to cook for 20 minutes over low heat.
- Leave to cool and consume with a few shavings of the Safran pencil.
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Citrus panna cotta | Saffron carving seasoning
Recipe imagined by Arthur Huet, assistant of the Savant Food For 2 people : - 50 cl of cream - 50 g of sugar- 1 sachet of vanilla sugar- Vanilla extract - 2 gr of agar agar - 3 oranges - 50 c...
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Cauliflower and orange caviar | Saffron carving seasoning
Recipe imagined by Arthur Huet, assistant of the Savant Food For 4 people : - 1 cauliflower- Caviar or lumpfish egg- 2 oranges - 1/2 lemon- Hhazelnut oil Make a cauliflower caviar using a small ...
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