Saffron Sauce for Vegetables
  • 11 fl.oz whipped cream
  • 5 fl.oz fresh cream
  • 1 tbsp sesame seeds
  • Salt & pepper to taste
  • 1/4 Saffron, powdered
  1. Soak saffron powder in 1 tablespoon boiling water for 10-15 minutes.
  2. Dry roast the sesame seeds in a non-stick pan until lightly browned.
  3. Melt the butter in a saucepan and add the saffron infusion. Simmer for a few minutes then add whipped cream and simmer for a few minutes more.
  4. Stir in the fresh cream, salt and pepper and sesame seeds. Serve cold with boiled or steamed vegetables.