Saffron Mousse with Red Berry Coulis

The saffron mousse with red berry coulis is a sophisticated dessert that combines the elegance of saffron with the freshness of berries. Here is the recipe:

Ingredients

For the saffron mousse:

• 250 ml of fresh cream
• 2 egg yolks
• 50 g of granulated sugar
• 1 sachet of saffron powder
• 2 sheets of gelatin (or 5 g of gelatin powder)

For the red berry coulis:

• 250 g of mixed berries (raspberries, strawberries, blueberries, currants)
• 50 g of powdered sugar
• Juice of half a lemon

Preparation

For the saffron mousse:

1. Soak the gelatin sheets in cold water for about 10 minutes.
2. Whisk the egg yolks with the sugar until you obtain a light and fluffy mixture.
3. Heat 50 ml of cream without bringing it to a boil and add the saffron, letting it infuse for a few minutes.
4. Dissolve the squeezed gelatin into the warm cream and saffron mixture, stirring until it is fully absorbed.
5. Fold the gelatin and saffron into the whipped yolks, mixing gently.
6. Whip the remaining cream and fold it into the mixture with gentle movements from the bottom to the top to maintain the air in the mixture.
7. Pour the mousse into cups or a mold and let it cool in the refrigerator for at least 4 hours until it has set.

For the red berry coulis:

1. Wash the berries and put them in a blender with the powdered sugar and lemon juice.
2. Blend until you have a smooth sauce.
3. Strain the coulis through a sieve to remove the seeds of the berries.
4. Chill the coulis in the refrigerator until ready to use.

Assembly:

1. Once the mousse has cooled, garnish it with the red berry coulis.
2. You can decorate with some whole berries or a sprinkle of saffron for a touch of color and elegance.

Trivia

Saffron, known as “red gold,” is a spice highly esteemed in Mediterranean cooking for its unique flavor and vibrant color. In this dessert, it offers a sophisticated taste that pleasantly contrasts with the tartness of the red berries.