Saffron almond meringue puds from Pimp My Rice: Over 100 inspirational rice recipes from around the
A bitter sweet symphony, that’s almond and saffron. They work perfectly together as each of them skirts around both arrogantly acrid and rarefied floral notes. I love the foil of a thuddingly...
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Cooking tools:
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Wooden spoon
- Serving bowl
Ingredients
- 750 ml/26 fl oz/3¼ cups whole milk
- 5 saffron strands
- 1 tbsp almond extract
- 400 ml/14 fl oz/1⅔ cups double/heavy cream
- 200 g/7 oz/heaped 1 cup pudding rice, rinsed and drained
- 3 tbsp flaked/slivered almonds, lightly toasted
- 3 egg whites
- 150 g/5½ oz/¾ cup caster/granulated sugar
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