Carefully add the Spanish saffron to the bottle of elderflower liqueur
. Allow to sit for 1 day.
Pour 1/2 cup of the saffron-infused elderflower liqueur, the egg whites and lime juice into a professional cream
whipper container. Shake hard for 10 seconds and double charge with nitrous oxide before dispensing. (Will keep overnight.)
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella
or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs
with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.