Flower
Kiko Moya L’Escaleta (Cocentaina, Alicante) Flower With saffron Preparation For the zabaione: Put the butter and saffron together to steep for 4 hours at 55 ºC.
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Ingredients
- 50 g of pasteurised egg yolk
- 100 g of white wine
- 100 g of butter
- 20 g of rose water
- 1/2 g of Carmencita saffron
- Fresh pollen
- Lyophilised raspberry
- Fresh flowers
- Flower of Sichuan pepper
- 180 g of honey
- 140 g of rose water
- 140 g of vinegar
- 2 g of xanthan gum
- Rose petals
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