Kaf

Instructions

1. Rinse 10 g of dried choobak root under cold water to wash off grit, break it into short pieces and put it in a small saucepan with 200 ml of cold water. Leave to soak, covered, for 12 hours or overnight; the water will turn tea-coloured.
2. Bring the root and its soaking water to the boil, then lower the heat and simmer very gently, uncovered, for 40 minutes, until the liquid is dark, slightly syrupy and slippery between the fingers and has reduced to roughly 60 ml. Strain through a fine sieve, pressing hard on the root, discard the root and chill the extract until completely cold, it will not whip while warm.
3. Grind 1 pinch of saffron threads to a fine powder in a mortar with a few grains of the sugar, then stir in 1 tsp of hot water and set aside to bloom for 10 minutes.
4. Pour the cold choobak extract into a spotlessly clean, grease-free deep bowl and whisk with an electric beater on high for 5-6 minutes. It will swell into a brilliant white foam that holds soft peaks, much like whipped egg white.