Dessert
Persian Ice Cream (Bastani Sonnati)
4 h 20Pour 6Nutri-Score D€€
D
4 h 20
4 h 20Persian Ice Cream (Bastani Sonnati)
recette de
Cooking with Ayeh
@cookingwithayeh
8 recettes
10 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
saffron threads (ground)Épices500 milligrammes
hot water (just boiled)Autres30 ml
vanilla ice cream (good quality, softened)Produits laitiers1 kg
rose waterÉpicerie15 ml
pistachios (shelled, roughly chopped)Fruits à coque et graines80 g
cream (frozen until solid, then chopped into tiny pieces)Produits laitiers150 ml- dried rose petals (for decoration)Autres2 g
par portion
Nutrition
482kcal
- Glucides
- 42 g
- Protéines
- 8 g
- Lipides
- 32 g
ce que vous utiliserez
Ustensiles
Mortier et pilon
Saladier
pas à pas
Préparation
- Étape 1
Infuse the saffron
- Grind the saffron threads to a fine powder in a mortar and pestle.
- Add the hot water and leave to infuse until the water turns deep golden.
- Étape 2
Flavour the ice cream
- Soften the vanilla ice cream in a large bowl.
- Pour in the saffron water and the rose water and mix until evenly golden.
- Étape 3
Add pistachios and frozen cream
- Fold most of the chopped pistachios through the ice cream.
- Pour the mixture back into the original ice cream container.
- Fold in the chopped frozen cream pieces for that traditional clotted-cream texture.
- Étape 4
Decorate and freeze
- Scatter the remaining pistachios and the dried rose petals on top.
- Freeze until firm before serving.
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