Everyone knows that saffron can pleasantly accommodate culinary preparations, sweet or savory with the same happiness, but also some drinks with or without alcohol. Saffron maker Denise Soulier unveils her recipe for saffron marquise, an alcoholic drink for the aperitif to prepare the day before tasting and, of course, to consume in moderation!
Ingredients for 20 people: 2 liters of good local dry white wine; 3 untreated lemons; 250 g of organic blond sugar; 0.10 g of Quercy saffron (50 filaments); a bottle of Clairette de Die or a Gaillac method.
Crush the saffron and pour it into the white wine. Wash the lemons well, cut them into thin slices. Add them to the preparation as well as the sugar. Stir to melt the sugar. Store in a cool place for twenty-four hours. When ready to serve, add the bottle of chilled sparkling wine.
For the alcohol-free version, you can prepare a saffron drink with producer pear juice. Plan to crush 0.06 g (20 filaments) of saffron per liter of juice.
On the market. Every Monday morning, at the Bonnaïs space, Denise Soulier rubs shoulders with the stands of fatty palmipeds and truffles producers, with her Quercy saffron stand with multiple flavors. In addition to the filaments of this spice called red gold, she offers a few preparations she has the secret and publishes other recipes to make yourself, such as peach and saffron cake or saffron peach sorbet.
Saffron and the Albigensian country. In the Middle Ages, saffron cultivated on a territory ranging from Albi to Montauban via Saint-Antonin-Noble-Val, Penne, Bruniquel and Caussade was the subject of an international trade. After the sudden disappearance at the end of the 18th century, it has been relocated to the Quercy region for about twenty years.
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