John Myers
Ingredients for 1 servings:
- 1 packet of saffron powder
- 1 drop of rose water
- 250 g sugar, white, approx.
Instructions
Working time approx. 5 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 5 minutes
gives sweets a slightly oriental taste – also great as a small gift
Dissolve the saffron powder in a drop of rose water (really just 1 drop!). Add the sugar and mix. The sugar should immediately turn a light orange color, with a consistency roughly like sand in the early morning—that is, slightly damp. The sugar should not dissolve under any circumstances. Add a little more rose water or sugar as needed. I then pour the mixture into a silicone chocolate mold and press it down firmly. You can also simply sprinkle it onto a baking sheet and spread it out. Let it air dry overnight or place it in a warm (not hot) oven to dry. The next day, remove the sugar cubes from the mold (they’ll be really firm by then) and carefully place them in a tin or wrap them in foil. Pour loose sugar into screw-top jars—tall, narrow olive jars, or smaller ones for anchovies, capers, etc., are particularly suitable. It’s not exactly cheap because of the saffron, but it’s worth it and tastes great as a finishing touch to desserts or drinks.
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