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Lemon Saffron Floats
Recipe courtesy Zola Restaurant

Ingredients
2 1/2 cups water
8 ounces butter
1 lemon, juiced
Pinch saffron threads
12 ounces all-purpose flour
10 whole eggs
1 lemon zest
Salt and pepper



Instructions
Preheat the oven to 325 degrees F.

Bring the water, butter, lemon juice and saffron to a boil. Add all flour all at once and stir until


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

the batter pulls away from the side of the saucepan. Transfer to a mixing bowl. Mix for 5 minutes,
or until cool. Add the eggs, 1 at a time, making sure that each gets incorporated before you add the
next. Add the lemon zest and adjust the seasoning with salt and pepper. Fill a piping bag fitted
with a dime-size or large tip. Pipe on a baking sheet and place in oven. Cook until fully risen,
about 10 to 12 minutes. Remove from the oven and serve alongside Chesapeake Bay Blue Crab Hot Pot.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided
by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions
indicated, and therefore, we cannot make any representation as to the results.



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Copyright 2006 Television Food Network, G.P., All Rights Reserved