Sweet Saffron Pudding with Fennel Seed Brittle

Serves: 6

dessert vegetarian saffron

Ingredients

  • 70 g Sugar
  • 2 tsp Fennel Seeds
  • 2 dl Cream
  • 2 dl Milk
  • 2 pinch Saffron Threads
  • 2 tsp Agar-Agar
  • 2 Egg Yolks
  • 2 tsp Cornstarch
  • 200 g Pineapple

Instructions

  1. Caramelize 2 tablespoons of sugar in a pan. Add fennel seeds, mix, and pour onto a baking paper. Let it cool and finely chop.
  2. For the pudding, bring cream, milk, saffron, agar-agar, and remaining sugar to a boil and let it simmer for about 2 minutes. Mix egg yolks with cornstarch. Mix some warm saffron milk with egg yolks and pour back into the saffron milk. Heat while stirring constantly until just below boiling point, until it starts to thicken. The saffron milk should not boil anymore. Fill pudding into molds, cool for about 2 hours. Cut pineapple into small cubes. Unmold puddings, sprinkle with fennel seed brittle, serve with pineapple.

Notes

Caution - Not all types of agar-agar have the same binding power. Always use according to package instructions.