Warm Saffron Yogurt Cream with Roasted Grapes, Golden Honey and Pistachio Crumbs
An original, elegant dessert served warm: a gently baked saffron yogurt cream topped with roasted grapes, golden honey, and crunchy pistachio crumbs with a hint of lemon.
Ingredients
- 250 g Plain Greek yogurt (whole, without sugar)
- 120 ml Heavy cream
- 2 units Egg yolks
- 60 g Sugar (divided)
- 0.25 g Saffron (unas hebras)
- 5 ml Vanilla extract
- 220 g Red grapes (without semillas)
- 30 ml Honey (more a poco extra for servir if desired)
- 1 unit Lemon zest (solo the parte amarilla)
- 40 g Pistachios (pelados, unsalted)
- 20 g Wheat flour
- 20 g Butter (derretida)
- 1 g Salt (a pinch)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 180 °C / 350 °F. Lightly grease 4 small ramekins or individual baking dishes.
- 2
In a small saucepan, warm the heavy cream over low heat with the saffron for 2 to 3 minutes, without letting it boil, to infuse the flavor. Remove from the heat.
- 3
In a bowl, whisk the egg yolks with 40 g of the sugar until smooth. Add the Greek yogurt, vanilla extract, and saffron-infused cream; mix until fully combined.
- 4
Divide the cream among the ramekins. Place them on a baking tray and bake for 14 to 16 minutes at 180 °C / 350 °F, until the edges are set but the center still has a slight wobble.
- 5
While the cream bakes, toss the red grapes with the honey and half of the lemon zest. Spread them in a small baking dish and roast for 10 minutes at 180 °C / 350 °F, until they begin to burst and release juices.
- 6
For the crumbs, roughly chop the pistachios and mix them with the wheat flour, the remaining 20 g sugar, melted butter, salt, and the rest of the lemon zest. Spread the mixture on a small tray or ovenproof skillet and bake for 8 to 10 minutes at 180 °C / 350 °F, stirring once, until golden and crisp.
- 7
Let the ramekins rest for 5 minutes out of the oven so the cream can settle slightly.
- 8
Serve each warm cream with a spoonful of roasted grapes and their juices on top. Finish with the pistachio crumbs and, if desired, an extra drizzle of honey.
Chef tips
Do not overbake the cream: it should stay soft with a slight wobble in the center. For an even silkier texture, strain the mixture before filling the ramekins.
Substitutions
You can swap the red grapes for quartered fresh figs or sliced plums. Almonds or hazelnuts can replace pistachios, though the flavor profile will change. Honey may be replaced with maple syrup if preferred.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign in
