Saffron Vanilla Sauce

INGREDIENTS:

Stock

15 Saffron filaments
1/2 cup white wine
1/4 tsp vanilla essence
1 sprig Rosemary
1 clove garlic

Sauce

1/4 cup Cream
2oz Butter
Salt and pepper

DIRECTIONS:

1. Heat the stock ingredients in a saucepan to cook off the alcohol and reduce by 3/4. remove from heat and allow to cool a little. Pass through a chinois to remove any solids.

2. Add cream and heat slowly reducing to 2 tbsp. Add butter in small pieces stirring continuously Serve immediately.