Saffron Bisques

22 bisques

1. Heat the oven to 175 degrees. Put oven paper on a baking sheet.
2. Grate the almond icing. Mix with the granulated sugar and stirr down the egg white. Work
into a flat substance.
3. Distribute the paste onto the cooking sheet in the form of round bottoms the size of
teaspoons. Don’t make them too big, as they will widen a bit in the oven. Bake for about 10
minutes.
4. When the cookies are ready baked, immediately lose them from the sheet and let them cool
off.
5. Whip together butter, icing sugar, saffron and egg yolk into a paste.
6. Turn the cookies upside down so that the flat underside faces up. Scrape the saffron butter
cream onto them in a peaked shape. Let it stand in the fridge for at least an hour.
7. Melt the white chocolate in a small pot in a water bath and dip the bisques. Let them cool
off and keep them in a fridge.

Recipe: Josefin Ekman and Kristin Lundell
Photo: Jurek Holze