450g/1lb lactose free double cream
50g/1¾oz icing sugar
1 tsp rosewater
pinch saffron strands, soaked in 100ml/3½fl oz warm lactose free milk for 15 minutes
edible silver leaf (optional)
Whip the lactose free cream in a bowl until soft peaks just start to form – it’s important not to over-whisk it.
Sift in the icing sugar, then add the rosewater and the now cool lactose free saffron milk and strands.
Whisk together for a minute until smooth and a few bubbles appear on the surface.
Pour gently into small serving bowls or glasses and chill overnight.
Decorate with silver leaf if you like. Serve.
Recipe adapted from: Good Food