Do you like saffron dessert? 4 saffron dessert recipes for you

saffron dessert

Saffron Dessert

Saffron honey milk dessert 


1 cup of sugar

3 glasses of milk

4 ounces of gelatin powder

1 tablespoon honey

200 grams of breakfast cream

3 tablespoon rosewater

Half a glass of cold water

Custom saffron


  1. Dissolve the gelatin powder and water in a pan.
  2. Mix milk and sugar and leave on heat until sugar dissolves, no need to boil milk.
  3. Add rose, saffron, and honey to milk.
  4. Set aside to cool completely.
  5. After cooling, add the cream and gelatin with a mixer so that the cream does not become lumps. And pour into the mold. It takes 4-5 hours to catch itself.


Steps of saffron dessert recipe


  • Half a glass of water
  • 2 tablespoons gelatin
  • 3 glasses of milk
  • 1 cup of sugar
  • Ground saffron in the required amount
  • Rose and vanilla in the required amount
  • Half a pack of breakfast cream


Pour half a cup of water into a saucepan and add 2 tablespoons of gelatin. Wait a while for the gelatin grains to become spongy

Step 1

Then place the pot on a very low flame to make the gelatin clear and liquid. Next, place 3 cups of milk and 1 cup of sugar in a separate bowl over medium heat until slightly warm. Then add a little ground saffron to the milk and sugar mixture.

Step 2

As soon as you feel the milk boiling and simmering, add a little rose water and vanilla along with the liquid gelatin and allow the mixture to cool completely.

Then mix half a packet of breakfast cream with a fork or mixer to dilute.

Step 3

Add the diluted cream to the ingredients you mixed in the previous step and mix the ingredients well until smooth. For the last step, lightly grease the bottom of the desired mold with edible oil and pour the ingredients into the mold and let it cool for 4-5 hours in the refrigerator temperature and take the shape of the mold. Then your dessert is ready to serve.


Saffron dessert decorated with cherries


6 people

  • 3 glasses of milk
  • Half a pack of cream
  • 1 cup of sugar
  • 2 tablespoons gelatin
  • 1/2 p water
  • A little vanilla
  • A little rosewater
  • Saffron is ground and brewed


Pour 1/2 of the water with the gelatin bin Marie to dissolve the particles. Then put the pot on very low heat and put the milk and sugar on the heat to heat a little. Then brew the saffron and add the ground and after that boil, the milk, turn off the flame and leave it at kitchen temperature to cool down.

Then add rose, vanilla, and liquid gelatin and stir. After it cools down, add cream and stir. Grease the bottom of the mold and pour the ingredients and put it in the refrigerator for 4-5 hours.

You can decorate it with cherries.

Very tasty saffron dessert


  • 3 cups of milk
  • 150 grams of breakfast cream, half an equivalent bag
  • Brew saffron in the desired amount
  • 3 tablespoons rose water
  • 1 cup of sugar
  • 3 tablespoons gelatin


First, mix the gelatin with 2 tablespoons of water

Next, steam the gelatin in a kettle.

Mix the milk and sugar, put it on the flame. When it is dissolved, add the saffron and then the rose.

Then it got cold.

Pour the melted gelatin.

And then pour the cream and then mix.

Honey and saffron mousse:

Ingredients for preparing honey and saffron mousse

  • Two tablespoons of honey
  • Half a teaspoon of saffron powder
  • Boil water a tablespoon
  • Two egg whites
  • Cream formed a measure
  • One cup of icing sugar
  • One measure of water
  • Gelatin a teaspoon

How to prepare honey and saffron mousse

Pour into the desired mold and leave it in the refrigerator for 2 and a half to 3 hours until it closes and finally drink

To start preparing honey and saffron mousse, you must first add a little boiling water to the saffron and put it on indirect heat such as water vapor, or any other type of steam, to infuse. After the saffron has regained its color, you should add honey to the saffron solution. The important point is that you do not need to pull out the saffron tentacles because it helps the beauty of our dessert.

After this, it is time for the creams, which you should add to saffron and honey. With this, you should start stirring. In a separate bowl, beat the egg whites with a mixer until white and puffy, but it should not be in such a way that when we add it to the mixture, the bowl is submerged.


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