2 vanilla beans, cut lengthwise and scraped
2 C heavy cream
1 C whole milk
1¼ Tbsp sugar
1 tsp fine salt
3 saffron threads
¾ C egg whites
6 Tbsp granulated sugar
1 tsp cream of tartar
1½ tsp vanilla paste
Hibiscus crystals, to garnish
Edible flowers, to garnish
Saffron threads, to garnish
Prepping time: 15 minutes / Cooking time: 20 minutes (excludes sous vide cooking)
Pour the crème anglaise in a bowl and place a meringue atop each. Garnish with hibiscus crystals, edible flowers, and saffron.
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