Part 3...dessert

Dessert is always one of my favourite parts of a meal...i could actually eat a whole meal of just desserts ;-)...

For the final part of the romantic dinner, I wanted to make a dessert that had a Christmassy touch to it. In Sweden, Christmas and celebrating advent is often associated with buns and cakes made with saffron. Another typical Christmas flavour is "pepparkakor"...gingerbread biscuits.

So I somehow wanted to use those 2 flavours and combine them into a delicious dessert....

It ended up as a white chocolate and saffron mousse with pepparkakor crumble. IT IS DELICIOUS! But also very rich and filling, so no big portions are needed ;-)



Here's the recipe!

To see this recipe in Swedish click here.

50 g melted butter
about 15 gingerbread biscuits
100g white chocolate
1 tbsp oil
2 1/2 dl (1 cup) cream
1/2 packet of saffron
2 dl vanilla kesella ( or creme fraiche mixed with 1/2 tsp vanilla essence)
2 tbsp icing sugar
4 tbsp sliced almonds
A few red currants

1. Crush the biscuits well and mix them with the melted butter.
2. Mix the saffron, kesella, icing sugar and almonds in a bowl. Let it stand for about half an hour so that the flavour of the saffron can develop well.
3. Melt the white chocolate carefully and mix in the oil. Let the chocolate cool off.
4. Mix the cream, not too stiff and carefully fold the chocolate in.
5. Layer the crushed biscuits, then the cream and finally the saffron mixture, 2 layers of each. Decorate with some almonds and red currants.
They can either be made in individual glasses or in one big bowl.
6. Let it rest in the fridge for at least 1 hour before serving. This could be a good time, after all your hard work, to let yourself rest as well!


Hope you have a wonderful week ahead!!!

Love,
Heidi