Cooking at home: When Mexican met Mediterranean

I am planning for a dinner at home for 8 last weekend and I wanted to make use of saffron which we received from a friend after her recent trip to Iran. While a number of countries produce this exotic space known for its special fragrance and color, particularly those around the Mediterranean, it's often said that those from Iran were of the highest quality and the most sort after. Then I came across a recipe on a magazine for a Mexican dessert known as "Tres Leches" cake (which literally means "Three Milks" in Spanish) so I figured it would be interesting to match it with a saffron icecream to bring some sassy exoticity to the menu, matching creamy richness with the unique fragrance; a contrast of off-white and bright yellow colors; a fusion of Mexican and Mediterranean inspired cooking.

Recipe: Saffron Icecream

The second part of the dessert is the saffron icecream. Saffron has this mistakenly exotic fragrance, either you like it or hate it, and while it's originally in bright red color, it will turned into a golden yellow color when it's soaked in water (or any liquid you happen to cook with). That's why it's often used as dye for cloth in ancient times as well.