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Title : Saffron ... and a most special low carb dessert
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Saffron ... and a most special low carb dessert

Did you know Saffron is the most expensive spice in the world. It's derived from the dried stigmas of the saffron crocus and has a deep auburn colour and sweet flavour. The stigmas can only be picked by hand and it takes 250,000 stigmas to make just half a kilo of saffron, hence its high price... fortunately, a little saffron goes a long way.
Saffron can be bought whole in threads or strands (stigmas) or in powdered form. Spanish and Kashmiri saffron are reputed to be among the best-quality.
Saffron gives a distinctive aroma and flavour and a yellow colour to Spanish paella and Italian risotto and is also a classic ingredient in the French fish soup, Bouillabaisse. Crush the stigmas and soak in water before use.

Saffron is also used in this wonderful low carb recipe suggestion, it's from Anne Aobadia at Diet Doctor site and is just 3g carbs per serving...

Saffron Pannacotta

Ingredients

Serves Six
½ tablespoon un-flavoured powdered gelatin
water
2 cups / 475 ml heavy (double) whipping cream
¼ teaspoon vanilla extract
1 pinch saffron
1 tablespoon honey (optional)
1 tablespoon chopped almonds (optional)
12 physalis or fresh raspberries (optional)

Please see this fantastic dessert and cooking instructions here

This coming weekend it's a three day Bank Holiday weekend in the UK

This could make a very special dessert ... just a thought!

All the best Jan

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