Gotland saffron pancake with dewberry jam
Prep time: 50 minServes: 6
Pairs with
The elegant bitterness of saffron and creaminess of rice suit a sparkling dessert wine.
Ingredients
- 300 g round-grain rice
- 800 ml milk
- 0.5 g saffron
- 3 eggs
- 100 g sugar
- 100 g almonds
- 50 g butter
- Dewberry jam (or blackberry jam)
Method
- 1Cook rice in milk with saffron until soft and thick (about 30 min). Cool slightly. Stir in eggs, sugar, and blanched almonds. Pour into a buttered baking dish. Bake at 200°C for 30 min until golden. Serve with dewberry jam and cream.