Whipping cream divided into one 1/2 cup and then 2 cups measures
Strands of saffron
2 tsp rose water
2 cans condensed milk
1/2 cup milk powder
Crushed pistachios for sprinkling on top
Take the 1/2 cup cream, heat for 1 min in the microwave.
Put around 6 strands of saffron in it and let them steep for around 6 mins.
In a bowl add the condensed milks, milk powder, combine and then add the warm cream to it.
Using a whisk blend all these together till u achieve a smooth mixture.
Flavour with rose water and mix again.
In a stand mixer, or in a mixing bowl using a hand blender ( whisk attachment) whip up the whipping cream on high speed.
Stop when the cream is nice and stiff.
Take the bowl out.
Gradually pour the condensed milk and cream mixture to the whipped cream.
And gently with a spatula fold this all together.
It's quite the effort and make sure there are no cream lumps in the end.
Pour this equally into 4 small, shallow, rectangular or square dishes of around 1.5 cup capacity.
Set in the freezer for at least 15 hrs...and when ready to serve, scoop like ice cream and serve topped with sprinkles of crushed pistachios.
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