Strawberries with saffron cream

Serves 3-4

For the saffron cream

• 300g double cream
• 12 strands saffron
• 2 tbsp icing sugar

For the biscuits

• 90g butter
• 90g icing sugar
• 2 egg whites
• 75g plain flour
• 1 tsp vanilla extract
• 1 handful flaked almonds
• 0 strawberries

Step 1
Assemble at the last minute to keep a perfect contrast between the crisp biscuits and soft cream.

Step 2
salt a pinch.

Step 3
Warm the cream and the saffron in a small saucepan, turning the heat off just before it reaches the boil, then set aside to cool.

Step 4
Transfer to the fridge.

Step 5
Make the biscuits: set the oven at 200C/gas mark 6.

Step 6
Soften the butter in a small saucepan till it is just starting to melt.

Step 7
In a large mixing bowl, mix together the icing sugar, egg whites, flour, vanilla extract and a tiny pinch of salt, then stir in the softened butter.

Step 8
Place generous teaspoons of the mixture on lightly greased baking parchment or a floured baking sheet, scatter over the flaked almonds then cook for about 8 minutes till they have spread and are pale biscuit coloured.

Step 9
Remove from the oven and transfer with a palette knife.

Step 10
When the cream is cold, strain it through a tea strainer or small sieve to remove the saffron threads, then whip to thick, soft mounds, but not so stiff it will stand in peaks.

Step 11
Gently fold in the 2 tbsp sifted icing sugar.

Step 12
Hull and halve the strawberries.

Step 13
Drop them into the saffron cream, then crumble the biscuits and fold into the berries and cream.

Step 14
Serve within 15-20 minutes of mixing, otherwise your biscuits will become soggy.