Orange and Saffron with Coconut Foam

Metric version of recipe

Yields 8 portions

Ingredient Amount
For the saffron infusion  
Mineral water, flat 2 cups
Saffron powder ½ tsp.
For the coconut foam  
Sugar ¼ cup
Water ¼ cup
Gelatin package (1/4 ounce) 1 ea.
Coconut milk (two 14 oz. cans) 3 ½ cups
For the oranges and the sorbet  
Navel oranges 10 ea.
Edible flowers, such as nasturtiums or pansies to garnish 16 ea.


  1. Make the saffron infusion. Heat the water to 150°F in a medium saucepan and add the saffron. Remove from the heat, cover and infuse for 4 hours. Strain the saffron out of the infusion and reserve. This can be done the day before serving.
  2. Make the coconut foam. Bring the sugar and water to a boil, then remove from the heat and allow to cool to room temperature. Dissolve the gelatin in ½ cup of the coconut milk for 2 minutes. Warm the simple syrup in 200°F in a medium saucepan and add the gelatin mixture. Stir until it dissolves, about 1 ½ minutes. Mix with the remaining coconut milk in a pitcher or measuring cup with a pourable spout. Pour into a 1-pint siphon using a funnel and charge using 1 nitrous oxide (N20) cartridge. Shake well, then place in the refrigerator to chill for 1 hour.
  3. Prepare the oranges while foam is chilling. Peel, section, and cut the oranges into ½-inch dice. Place in a medium bowl and allow to sit for 1 hour to release their juices.
  4. Place ½ cup of the chopped oranges on each plate. Top with a number 12-sized scoop (1/3 cup) of the orange sorbet, then spoon over 2 tablespoons of the saffron infusion. Cover the sorbet with about ¼ cup of the coconut foam and decorate with 2 nasturtiums or other edible flower.

Additional tips

Recipe credit: María José San Román for Source Atlantique/Syren Saffron/Columela, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Friday, Nov. 3, 2006.

© 2018 The Culinary Institute of America