Orange-Flower -Saffron White Chocolate Ganache

• 7-8 threads saffron
• 5-6 pods cardamom
• 1 cup heavy cream
• 1 teaspoon orange-flower water (more or less, depending on taste)
• 8 ounces white chocolate, chopped
• chopped toasted pistachios as garnish, if desired.

1. Pre-heat oven to 200u0b0. Place saffron threads on a small square of doubled aluminum foil and place foil on a rimmed baking sheet or pie tin. Place in warmed oven.
2. Turn off heat and toast saffron in oven 5 minutes. Remove and cool.
3. Place saffron and cardamom seeds in the bowl of a mortar and crush lightly with pestle. Set aside.
4. In heavy-bottomed saucepan, warm cream over low heat, stirring. Bring just to the boil. Stir in spices. Add orange flower water by quarter teaspoons to taste (strength varies by brand), cover loosely and set aside to steep, about 1/2 hour.
5. Fill bottom of double boiler with 1 inch of water. Bring to a simmer and attach top. Remove from flame. Place white chocolate in the top of the double boiler and whisk until fully melted and completely smooth. Detach top from bottom vessel. I place it on a folded towel on countertop. Give another good whisk.
6. Using a fine-mesh strainer that fits snugly into top of double boiler, strain steeped cream into separate bowl, then stir in melted chocolate, stirring gently until thoroughly combined. Cool at least 1 hour.
7. Use to frost top of an 8 x 12 or 9 x 13 inch sheet cake or top of a 10 to 12 inch round cake. Garnish with chopped pistachios if desired.

saffron, cardamom, heavy cream, orangeflower water, white chocolate, pistachios

Taken from food52.com/recipes/24615-orange-flower-saffron-white-chocolate-ganache (may not work)