Bavarois au safran et miel

Bavarois is something quite simple to make, if you have patience, passion and a predisposition to make desserts. Patience because you need to wait, to let the cream cool before to do anything else. Passion because you need to come up with endless parings to make astonishing bavarois. Predisposition because if you don’t know by


There is saffron and saffron. Saffron from Africa, saffron from Asia, saffron from North America, saffron from Italy and Spain, and then there is a minor, tiny cultivation of saffron in Aveyron, France, chez my in laws! The picture above is the 2008 harvest from my in laws field: 2-3 grames of one of the