Indian-Style Sweetened Cheese with Saffron Almonds
In a bowl, stir 1 pinch saffron powder into 1-2 tablespoons boiling water. Crumble the paneer and puree in a blender. Stir in the saffron water, the lemon zest and the vanilla seeds until smooth. Beat the egg whites with a pinch of salt until stiff, gradually add the sugar and fold the egg whites into the cheese mixture.
Cover and refrigerate about 1 hour. Beat the cream until stiff and chill. Dissolve 2 pinches saffron in 3-4 tablespoons boiling water and mix in a bowl with the almonds,let stand 10 minutes and cool in the refrigerator.
Using 2 moistened spoons scoop the paneer mixture onto plates. Top with the chilled whipped cream and garnish with saffron almonds and chopped pistachios.