Inspiration is everywhere. And inspiration is in everything. Since the moment I started with my blog (wich isn’t that long ago) and created my own recipes, my mind doesn’t stop anymore. When I walk somewhere and I see a beautiful flower, I think about where that flower would look nice next to. When I see beautiful fresh fruit, something comes up in my mind. Even when I have a conversation with someone, I can’t help myself. My mind is creating recipes all the time. The worst was after my interview with Ben Ungermann. I think after that conversation I made ten new recipes in my mind..

This time I was inspired by a dish I saw a couple years ago in Masterchef. When I was thinking about a special dessert, that dessert came up in my mind. I remember it because of the saffron flakes. The really yellow flakes looked so special and good. I first thought it would be difficult to make, but after reading the recipe it was actually really easy. I also made the lemon white chocolate mousse which is also really good. This recipe looks fancy. So if you want to impress, but don’t want a lot of work, you should make this. And it’s also good for a shared dessert. Spoons ready? Eat!

Lemon white chocolate mousse with saffron flakes
recipe addapted from Billy McKay




  • 2 g gelatine leaf
  • 300 ml whipping cream
  • 2 egg yolks
  • 100 g white chocolate, finely chopped
  • 1 tsp salt
  • seeds from 1 vanilla bean
  • 1 lemon

Saffron Flakes

  • 50 g granulated sugar
  • 32 g all purpose flour
  • 2 tbsp water
  • 30 g unsalted butter, melted
  • 1/4 tsp saffron



  1. Soak gelatine in water.
  2. Combine 150 ml cream, vanilla, white chocolate and the juice and zest from a lemon in a small saucepan. Heat until chocolate melts. Add the yolks, whisk well and heat until 85℃ (or until the mixture begins to thicken). Remove from heat.
  3. Lift the gelatine from the bowl, squeeze to remove any excess water, then add it to the hot cream. Whisk until the gelatine has completely dissolved, then pass the cream through a sieve into a large jug or bowl. Put a piece of plastic foil direct on the surface to prevent forming a skin. Let cool completely.
  4. Whip the remaining cream till soft peaks. Fold the whipped cream into the chilled mixture. Pour mixture into silicone molds or into dessert glasses. Let chill for at least 2 hours.


Saffron flakes

  1. Preheat oven to 175 ℃ (350 ℉)
  2. Soak the saffron in the water until a good flavour and colour has been achieved.
  3. Whisk the egg whites on medium-high speed until foamy. Add the sugar in a slow, even stream. Continue to whisk on medium-high speeds until the meringue is glossy and holds soft peaks.
  4. Pour saffronwater, flour and melted butter into the eggwhites and stir to combine. Spread the mixture very thinly out onto a tray and bake for 8-10 minutes or until golden. Remove from the oven and let cool down.
  5. When cooled, break into little flakes.
  6. Pour your mousse onto a plate (or serve it in a glass) and serve with the saffron flakes.






Witte chocolade citroen mousse met saffraan flakes




  • 2 g gelatine blaadjes
  • 300 ml slagroom
  • 2 eidooiers (bewaar de eiwitten)
  • 100 g witte chocolade, fijngehakt
  • 1 tl zout
  • zaadjes van 1 vanille stokje
  • 1 citroen


Saffraan Flakes

  • 50 g granulated sugar
  • 32 g all purpose flour
  • 2 tbsp water
  • 30 g unsalted butter, melted
  • 1/4 tsp saffron



  1. Week de gelatine in water.
  2. Doe de slagroom, vanille, witte chocolade en de rasp en het sap van de citroen in een klein pannetje. Verwarm tot de chocolade gesmolten is. Klop de eidooiers even los en voeg ze al roerend toe aan de room. Klop en verhit tot het mengsel begint in te dikken (85℃). Haal de pan van het vuur.
  3. Knijp het water uit de gelatine en voeg dit aan de warme room toe. Roer tot de gelatine is opgelost en giet de room door een zeef in een grote kom. Leg een stukje plastic folie direct op het oppervlak, zodat er geen velletje kan ontstaan. Laat helemaal afkoelen.
  4. Klop de slagroom tot zachte pieken (dus niet helemaal stijf). Vouw de slagroom in het afgekoelde mengsel. Giet dit in siliconen vormpjes of in dessert glaasjes (afhankelijk van hoe je de mousse wilt serveren). Laat tenminste 2 uur opstijven in de koelkast.


Saffraan flakes

  1. Verwarm de oven voor op 175 ℃.
  2. Los de saffraan op in water. Klop de eiwitten tot deze licht begint te schuimen en voeg dan de suiker langzaam toe. Blijf kloppen tot de meringue stevig en glanzend is.
  3. Voeg het saffraanwater, de bloem en gesmolten boter aan de meringue toe en roer met een spatel door elkaar. Verspreid het mengsel heel dun over een bakplaat en bak 8-10 minuten tot het goudbruin en droog is. Haal uit de oven en laat afkoelen.
  4. Zodra het is afgekoeld breek je de flakes in stukjes. Serveer samen met de mousse.