Saffron desserts bring an exotic flair to summer gatherings. Some delightful options include Saffron Pistachio Ice Cream, vibrant Strawberry Saffron Sorbet, and the light Saffron Infused Mango Mousse. Creamy treats like Saffron Honey Panna Cotta and Saffron Coconut Pudding add richness, while invigorating Saffron Chia Seed Pudding offers a healthy twist. For a unique touch, consider Saffron and Cardamom Rice Kheer or Saffron Spiced Peach Crumble. A few more enticing recipes await exploration.
Saffron Pistachio Ice Cream
Saffron Pistachio Ice Cream is a luxurious and aromatic dessert that harmoniously combines the rich flavors of saffron and crunchy pistachios. This delightful treat is perfect for special occasions, dinner parties, or simply as a sumptuous indulgence on a warm day.
Preparation takes approximately 30 minutes, plus a chilling time of at least 4 hours or overnight, making it easy to prepare in advance.
Ingredients:
- 1 cup heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
- A pinch of saffron threads
- ½ cup chopped roasted pistachios
- 4 large egg yolks (optional, for custard-style ice cream)
Cooking Steps:
- Infuse Saffron: In a small bowl, combine the saffron threads with 2 tablespoons of warm milk. Let them soak for about 10-15 minutes to release their color and flavor.
- Prepare the Base: In a medium saucepan, combine heavy cream, whole milk, sugar, and vanilla extract. If making a custard-style ice cream, whisk in the egg yolks for a richer base.
- Heat the Mixture: Place the saucepan over medium heat and stir until the sugar has dissolved and the mixture is heated through. Do not let it boil.
- Combine Saffron: Stir in the saffron mixture into the cream mixture once heated. Remove from heat and let the mixture cool to room temperature.
- Chill: Once cooled, cover the mixture and refrigerate for at least 4 hours or overnight to enhance the flavors.
- Churn the Ice Cream: After chilling, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. When the mixture begins to thicken, add the chopped pistachios.
- Freeze: Transfer the churned ice cream into an airtight container and freeze for at least 2-3 hours, or until firm.
- Serve: Scoop into bowls or cones, garnishing with additional pistachios or a sprinkle of saffron threads if desired.
Variations and Tips:
- For a vegan version, substitute heavy cream and whole milk with coconut cream and almond milk, and use a plant-based sweetener.
- If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze it, stirring every 30 minutes for about 2-3 hours to break up ice crystals.
- Enhance the flavor by adding a hint of rose water or orange blossom water to the base before churning.
- You can also introduce other nuts such as almonds or hazelnuts for added texture and flavor.
Saffron Infused Mango Mousse
Saffron Infused Mango Mousse is a luxurious and fragrant dessert that beautifully combines the tropical sweetness of ripe mangoes with the exotic touch of saffron.
This air-light mousse is perfect for special occasions or as a delightful end to an elaborate meal, impressing guests and satisfying sweet cravings. The preparation time is approximately 30 minutes, plus some chilling time to allow the flavors to meld perfectly.
Ingredients:
- 2 ripe mangoes, peeled and diced
- 1/4 cup sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 cup heavy whipping cream
- 1/4 teaspoon saffron threads
- 2 tablespoons warm milk
- 2 tablespoons lemon juice
- A pinch of salt
Cooking Steps:
- In a small bowl, soak the saffron threads in warm milk. Set aside to allow the flavors to infuse.
- In a blender or food processor, combine the diced mangoes, sugar, vanilla extract, lemon juice, and a pinch of salt. Blend until smooth.
- Gently fold the saffron-infused milk into the mango puree until well combined.
- In a large mixing bowl, whip the heavy cream until soft peaks form.
- Carefully fold the whipped cream into the mango mixture, ensuring not to deflate the cream.
- Once fully incorporated, spoon the mousse into serving bowls or glasses.
- Refrigerate the mousse for at least 2 hours or until set.
Variations and Tips:
- Try adding a layer of crushed digestive biscuits or almond crumbs at the bottom of the serving dish for added texture.
- For a more tropical flavor, you can mix in some coconut cream into the mousse or garnish with toasted coconut flakes.
- If you’re looking for an alternative sweetener, honey or agave syrup can be substituted for the sugar.
- To enhance the presentation, top the mousse with fresh mango slices or edible flowers just before serving.
Strawberry Saffron Sorbet
Strawberry Saffron Sorbet is a delightful frozen treat that combines the vibrant flavors of ripe strawberries with the luxurious essence of saffron, creating a revitalizing dessert that is perfect for warm days or any special occasion.
This sorbet is an excellent choice for those looking for a dairy-free, vegan dessert option that still feels indulgent. With a preparation time of about 20 minutes and a freezing time of at least 4 hours, you can easily impress your guests with this elegant dessert.
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1 cup water
- 1/4 teaspoon saffron threads
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
- In a small saucepan, combine the water and sugar. Heat over medium heat until the sugar is completely dissolved, then remove from heat.
- Add the saffron threads to the hot sugar water and let steep for about 10-15 minutes to infuse the saffron flavor.
- In a blender or food processor, combine the sliced strawberries, lemon juice, and a pinch of salt. Blend until the mixture is smooth and well combined.
- Strain the saffron syrup through a fine-mesh sieve into the blender with the strawberry mixture, discarding any solids.
- Blend again until everything is thoroughly mixed, then taste and adjust the sweetness if necessary.
- Pour the mixture into a shallow, airtight container and freeze for at least 4 hours or until completely firm.
- Before serving, let the sorbet sit at room temperature for about 5-10 minutes to soften slightly. Scoop into bowls and enjoy.
Variations and Tips
- Fruity Twist: Experiment with other fruits like raspberries or mango to create your own unique sorbet flavors.
- Saffron Infusion: For a more intense saffron flavor, increase the amount of saffron threads or let them steep longer in the syrup.
- Serving Suggestions: Serve with fresh mint leaves or a drizzle of balsamic reduction for an added layer of complexity.
- Storage: Store any leftovers in the freezer in an airtight container. If it becomes too hard, simply let it sit at room temperature for a few minutes before scooping.
- Make it Alcoholic: For an adult twist, you can add a splash of limoncello or prosecco before freezing for a revitalizing sorbet cocktail.
Saffron Coconut Pudding
Saffron Coconut Pudding is a luxurious dessert that combines the rich flavors of coconut with the delicate essence of saffron. This creamy pudding is ideal for special occasions, impressing guests at dinner parties, or simply indulging yourself after a long day.
The preparation time is approximately 15 minutes, with an additional chilling time of 2-3 hours, making it a delightful yet relatively easy dessert to prepare.
Ingredients:
- 1 cup coconut milk
- 1 cup whole milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon saffron strands
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened shredded coconut (optional, for garnish)
Cooking Steps:
- In a small bowl, soak the saffron strands in a tablespoon of warm water for about 10 minutes to release their color and flavor.
- In a medium saucepan, combine coconut milk, whole milk, sugar, cornstarch, and salt. Whisk together until there are no lumps.
- Cook the mixture over medium heat, stirring constantly, until it begins to thicken (about 5-7 minutes).
- Once thickened, remove the saucepan from the heat and stir in the saffron and its soaking water, along with the vanilla extract.
- Pour the pudding mixture into serving cups or bowls and allow it to cool to room temperature.
- Cover with plastic wrap and refrigerate for 2-3 hours or until set.
- Before serving, top with unsweetened shredded coconut if desired.
Variations and Tips:
- For a fruity twist, add diced mango, lychee, or berries on top of the pudding before serving.
- You can also infuse additional flavors by replacing vanilla extract with almond or coconut extract.
- For a vegan version, substitute whole milk with additional coconut milk or a milk alternative like almond or soy milk.
- To elevate the presentation, serve in beautiful ramekins or glassware, showcasing the vibrant yellow hue from the saffron.
Saffron and Cardamom Rice Kheer
Saffron and Cardamom Rice Kheer is a luxurious and aromatic Indian dessert that beautifully combines the richness of rice, the warmth of cardamom, and the exotic flair of saffron. This creamy pudding is perfect for special occasions, festivals, or simply as a soothing treat after a meal.
With a preparation time of about 30 minutes and a cooking time of around 45 minutes, this decadent dish can be enjoyed warm or chilled, making it a versatile dessert for any time of the year.
Ingredients
- 1 cup basmati rice
- 4 cups full-fat milk
- 1 cup sugar (adjust to taste)
- 1/4 cup heavy cream (optional for extra richness)
- 1/4 teaspoon saffron threads
- 1/2 teaspoon ground cardamom
- 1/4 cup chopped nuts (cashews and almonds)
- 2 tablespoons raisins
- A pinch of salt
- Rose water (optional, for added fragrance)
Cooking Steps
- Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in water for about 30 minutes and then drain.
- In a heavy-bottomed pot, bring the milk to a gentle boil over medium heat. Stir frequently to prevent sticking.
- Once the milk is boiling, add the soaked and drained rice. Lower the heat and cook, stirring occasionally, for about 25-30 minutes, or until the rice is tender and the milk thickens to a creamy consistency.
- When the rice is cooked, add sugar, a pinch of salt, and stir until dissolved. Continue to cook for another 5-10 minutes on low heat.
- Add the saffron threads (previously soaked in a tablespoon of warm milk), ground cardamom, and heavy cream (if using). Mix well and cook for an additional 5 minutes.
- In a small pan, lightly toast the chopped nuts and raisins until golden and fragrant. Add them to the kheer and mix.
- If using rose water, add a few drops at the end for an aromatic touch. Stir well.
- Remove from heat and allow the Kheer to cool slightly before serving. It can be served warm or chilled, garnished with extra nuts or a sprinkle of cardamom.
Variations & Tips
- For a vegan version, substitute full-fat milk with coconut milk or almond milk and omit the cream.
- Experiment with different nuts such as pistachios or walnuts for a variation in flavor and texture.
- To enhance the flavor, you can infuse the milk with some cinnamon sticks during the initial boiling.
- If you prefer a thicker consistency, reduce the amount of milk or cook the kheer for a longer time on low heat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.
Saffron Almond Cake
Saffron Almond Cake is a luxurious and aromatic dessert that beautifully combines the nutty flavor of almonds with the distinct and fragrant notes of saffron. This cake is perfect for special occasions like weddings, anniversaries, or festive gatherings, but it can also elevate any family dinner or afternoon tea.
With a preparation time of about 20 minutes and a baking time of 30 minutes, this cake is relatively simple to make, yet it feels indulgent and sophisticated.
Ingredients:
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/4 cup milk
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon saffron threads, steeped in 2 tablespoons warm milk
- 1 teaspoon vanilla extract
- Sliced almonds for garnish (optional)
- Powdered sugar for dusting (optional)
Cooking Steps:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the saffron-infused milk and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined; avoid overmixing.
- Pour the batter into the prepared cake pan and smooth out the top. If desired, sprinkle sliced almonds on top for added texture.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar if desired, and serve.
Variations and Tips:
- For added flavor, consider incorporating a teaspoon of orange or lemon zest into the batter.
- To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Experiment with different toppings, such as fresh fruits like strawberries or figs, or serve with a scoop of vanilla ice cream for a delightful contrast to the cake’s nuttiness.
- The flavor of saffron can vary greatly; make sure you use high-quality saffron for the best results.
Saffron Lemon Tart
Saffron Lemon Tart is a delightful dessert that combines the invigorating zing of lemon with the earthy, aromatic notes of saffron.
This tart is an elegant choice for special occasions, dinner parties, or whenever you want to impress your guests with a sophisticated dessert.
It takes about 1 hour to prepare and 30 minutes to bake, not including chilling time, making it perfect for those who want to create something extraordinary without spending all day in the kitchen.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ½ cup unsalted butter, softened
- 1 large egg yolk
- 1 tablespoon cold water
- 1 cup granulated sugar
- 3 large eggs
- ¾ cup fresh lemon juice (about 3-4 lemons)
- Zest of 2 lemons
- 1 teaspoon saffron strands, steeped in 2 tablespoons warm water
- 1 teaspoon vanilla extract
- A pinch of salt
- Powdered sugar for dusting (optional)
Cooking Steps:
1. Prepare the Tart Crust****: In a mixing bowl, combine the flour and powdered sugar. Add the softened butter and mix until crumbly.
Stir in the egg yolk and cold water until the mixture forms a dough. Shape it into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
2. Preheat the Oven: Preheat your oven to 350°F (175°C).
3. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan.
Transfer the dough to the pan, pressing it gently into the edges. Trim any excess dough.
4. Blind Bake the Crust: Line the tart crust with parchment paper and fill it with pie weights or dried beans.
Bake in the preheated oven for 15 minutes, then remove the parchment and weights, and continue baking for an additional 10 minutes until lightly golden. Let it cool.
5. Make the Filling****: In a bowl, whisk together the granulated sugar and eggs until light and fluffy.
Add the lemon juice, lemon zest, saffron (along with the water), vanilla extract, and salt. Mix until thoroughly combined.
6. Combine and Bake: Pour the lemon-saffron filling into the cooled tart crust.
Bake in the oven for about 20 minutes, or until the filling is set but still slightly wobbly in the center.
7. Cool and Serve: Remove from the oven and allow the tart to cool completely at room temperature.
Chill in the refrigerator for at least 2 hours before serving. Dust with powdered sugar if desired.
Variations and Tips:
- Add Other Flavors: To elevate the tart, consider incorporating other flavors such as ginger or cardamom to the filling.
- Serving Suggestions: Serve with whipped cream or a scoop of vanilla ice cream for added richness.
- Saffron Substitutes: If saffron is unavailable, you can try a pinch of turmeric for color, but the flavor will be distinctly different.
- Storage: The tart can be stored in an airtight container in the fridge for up to 3 days; however, it is best enjoyed fresh.
Saffron Honey Panna Cotta
Saffron Honey Panna Cotta is a luxurious dessert that elegantly combines the creamy texture of panna cotta with the delicate aromas of saffron and sweetness from honey.
This Italian-inspired dish is perfect for special occasions, dinner parties, or simply when you want to treat yourself to something extraordinary.
With a preparation time of about 20 minutes and a chilling time of at least 4 hours, this dessert allows you to prepare it in advance and serve a visually stunning and flavorful treat that your guests will love.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup honey
- 1 teaspoon saffron threads
- 2 1/2 teaspoons unflavored gelatin
- 3 tablespoons cold water
- 1 teaspoon vanilla extract
- Pinch of salt
Cooking Steps:
- Begin by blooming the saffron in a small bowl. Combine the saffron threads with 2 tablespoons of hot water and let it steep for about 10 minutes to release its color and flavor.
- In a saucepan, combine the heavy cream, whole milk, honey, salt, and vanilla extract. Stir over medium heat until it’s warmed but not boiling.
- While the cream mixture heats, sprinkle gelatin over the remaining 1 tablespoon of cold water in a small bowl and let it sit for about 5 minutes until it becomes spongy.
- Once the cream mixture is warm, remove it from the heat. Stir in the bloomed saffron along with its soaking water, followed by the gelatin mixture. Whisk until fully dissolved.
- Pour the mixture into serving glasses or molds and let it cool to room temperature. Afterward, cover and refrigerate for at least 4 hours or until set.
- Once set, serve the panna cotta as is or topped with fresh fruits, nuts, or a drizzle of honey for added flavor and texture.
Variations & Tips:
- For a citrus twist, add a teaspoon of lemon or orange zest to the cream mixture while heating it.
- If you prefer a dairy-free version, substitute coconut milk and almond milk for heavy cream and whole milk, respectively.
- Consider infusing some chopped pistachios or almonds for added crunch and serve on top.
- To enhance the saffron flavor, consider using less honey, allowing the saffron to shine more through.
- If you have leftover saffron threads, drop a few into the serving glasses for a beautiful garnish and additional flavor.
Enjoy your Saffron Honey Panna Cotta!
Saffron Spiced Peach Crumble
Saffron Spiced Peach Crumble is a delightful dessert that combines the warm, aromatic flavors of saffron with sweet, succulent peaches, all topped with a buttery crumble.
This dish is perfect for a cozy family gathering, a summer picnic, or even as a luxurious treat to impress guests at a dinner party. With a preparation time of around 15 minutes and a baking time of 30-35 minutes, it is a relatively quick dessert that offers a unique twist on the classic crumble.
Ingredients:
- 4 cups fresh peaches, sliced or 3 cups canned peaches, drained
- 1 tablespoon saffron threads
- 2 tablespoons honey or maple syrup
- 1 tablespoon lemon juice
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon nutmeg (optional)
- Vanilla ice cream or whipped cream, for serving (optional)
Cooking Steps:
- Preheat your oven to 350°F (175°C). In a small bowl, soak the saffron threads in 2 tablespoons of warm water for about 10 minutes to release their flavor and color.
- In a large mixing bowl, combine the sliced peaches, honey (or maple syrup), lemon juice, and soaked saffron along with the soaking water. Toss well to coat the peaches and set aside.
- In another bowl, mix the rolled oats, flour, brown sugar, salt, and cinnamon. Then stir in the melted butter until the mixture is crumbly.
- Spread the peach mixture evenly in a greased 8×8-inch baking dish, then sprinkle the oat crumble mixture generously on top.
- Bake in the preheated oven for 30-35 minutes, or until the crumble is golden brown and the peaches are bubbly.
- Let cool slightly before serving, and top with vanilla ice cream or whipped cream if desired.
Variations & Tips:
- For added texture, consider mixing in some chopped nuts like almonds or walnuts in the crumble topping.
- If you can’t find fresh peaches, feel free to substitute them with other fruits such as apricots, nectarines, or even mixed berries.
- To enhance the flavor, you can include a pinch of cardamom or adjust the sweetness by adding a little more or less honey according to your preference.
- This dish can be prepared ahead of time and baked just before serving for a warm, fresh dessert experience.
Saffron Chia Seed Pudding
Saffron Chia Seed Pudding is a delightful and healthy dessert that combines the goodness of chia seeds with the luxurious flavor of saffron. Rich in Omega-3 fatty acids and fiber, this pudding is ideal for vegans, health enthusiasts, or anyone looking to satisfy their sweet tooth with a nutritious option.
The preparation is simple and quick, taking about 10 minutes, although it does require chilling in the refrigerator for at least 4 hours or overnight for the perfect consistency.
Ingredients:
- 1/4 cup chia seeds
- 2 cups almond milk (or any plant-based milk)
- 2 tablespoons maple syrup (or sweetener of choice)
- A pinch of saffron threads
- 1 teaspoon vanilla extract
- A pinch of salt
- Fresh fruits for topping (e.g., berries, mango, or pomegranate)
Cooking Steps:
- In a small bowl, combine the almond milk, maple syrup, vanilla extract, and salt. Stir well.
- In a separate bowl, gently heat a tablespoon of the almond milk and add the saffron threads. Allow the saffron to steep for about 10 minutes to release its flavor and color.
- Add the saffron mixture to the bowl with the rest of the almond milk mixture and stir to combine.
- Gradually whisk in the chia seeds, ensuring that there are no clumps.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, or preferably overnight, to allow the chia seeds to soak up the liquid and thicken the pudding.
- Once the pudding has set, give it a good stir before serving. Spoon the pudding into individual bowls or glasses.
- Top with your choice of fresh fruits and enjoy!
Variations and Tips:
- For added flavor, you can mix in a pinch of cardamom or cinnamon when preparing the chia seed mixture.
- If you prefer a creamier pudding, blend the almond milk with a banana or avocado before mixing in the chia seeds.
- Experiment with different types of milk such as coconut, oat, or soy milk for a unique flavor profile.
- This dessert can be made ahead of time and kept in the fridge for up to 5 days, making it perfect for meal prep.
- Garnish with chopped nuts, seeds, or a drizzle of honey or maple syrup for extra indulgence.
Saffron Rosewater Baklava
Saffron Rosewater Baklava is an elegant and aromatic twist on the traditional Middle Eastern dessert, perfect for special occasions or when you want to impress your guests. The rich layers of crispy phyllo dough, buttery nuts, and the unique flavors of saffron and rosewater create a luxurious treat that is not only beautiful to present but also delightful to taste.
Preparation time is about 1 hour, with an additional 30 minutes for baking and cooling, making it a fantastic option for gatherings or festive celebrations.
Ingredients:
- 1 package phyllo dough (16 oz), thawed
- 1 cup unsalted butter, melted
- 2 cups mixed nuts (pistachios, walnuts, and almonds), finely chopped
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon saffron threads
- ¼ cup warm water
- ½ cup honey
- 1 tablespoon rosewater
- A pinch of salt
Instructions:
- Prepare the Saffron: In a small bowl, combine the saffron threads with warm water. Allow it to steep for about 10 minutes to release the color and flavor.
- Prepare the Nuts: In a mixing bowl, combine the finely chopped nuts, sugar, cinnamon, and a pinch of salt. Add the prepared saffron mixture and mix well.
- Layer the Phyllo Dough: Preheat the oven to 350°F (175°C). Brush a 9×13 inch baking dish with some of the melted butter. Lay down one sheet of phyllo dough, brushing it lightly with melted butter.
- Repeat this process with about 6-8 sheets, ensuring to butter each layer.
- Add Nut Mixture: Spread a thin layer of the nut mixture over the prepared phyllo layers. Top with 2 more sheets of phyllo, each brushed with butter, followed by another layer of the nut mixture. Repeat the layering process until all the nut mixture is used up, finishing with 6-8 more layers of phyllo on top, each brushed with butter.
- Cut the Baklava: Using a sharp knife, cut the baklava into diamond or square shapes before baking.
- Bake: Bake the baklava in the preheated oven for about 30-35 minutes or until golden brown and crisp.
- Prepare the Syrup: While the baklava is baking, combine the honey, remaining saffron mixture, and rosewater in a small saucepan over medium heat. Once it begins to simmer, reduce heat and let it cook for about 10 minutes. Remove from heat and set aside to cool.
- Assemble: Once the baklava is baked, immediately pour the cooled syrup evenly over the hot baklava. Let it sit for several hours or preferably overnight for the flavors to meld and the baklava to absorb the syrup.
Variations and Tips:
- Nut Variations: You can use any mixture of nuts that you prefer, such as hazelnuts or pecans.
- Flavor Adjustments: Experiment with adding cardamom or vanilla to the nut mixture for added depth of flavor.
- Cutting Tips: For cleaner cuts, use a heated knife or a sharp knife.
- Storage: Baklava can be stored at room temperature in an airtight container for up to a week, or in the fridge for up to two weeks.
- Serving Suggestions: Serve with a dollop of clotted cream or a scoop of vanilla ice cream for an extra indulgent treat.
