Recipe courtesy of Zola Restaurant
Lemon Saffron Floats
- Level: Easy
- Yield: 100 floats
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 100 servings
- Calories
- 35
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 3
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 1
- Cholesterol
- 21
- Sodium
- 39
- Total: 1 hr 15 min
- Prep: 30 min
- Cook: 45 min
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
Directions
- 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 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.