![]() Repeat the layers and finally garnish with some silver vark.Top with semi-soft ice cream mixture and then sprinkle nuts. In a tall glass, put some cake pieces, soak with saffron milk.To make the soaking milk, 2 tbsp mix condensed milk, 1/2 cup milk and the remaining saffron milk. ![]() The texture is stretchier than regular ice cream, because the powdered root of wild orchid (Orchis mascula) or salep is used in the custard. It’s a blend of crunchy pistachios, heady rose water and fragrant saffron. Keep it in the freezer to set until semi-soft. Akbar Mashti was an enterprising young man who created this recipe back in the 1920s. In another bowl, mix together vanilla ice cream, condensed milk, rose water, saffron milk, chopped pistachios and freshly ground cardamom powder.In a small bowl, pour warm milk into the saffron and let it infuse.What happens when you take a celebrated dessert from Iran called Akbar Mashti Bastani (or ice-cream) and give it an English twist? Well, you get the delicious and lip-smacking Akbar Mashti Bastani Sundae! I gaivinanio ledyno, pilto afrano roins vatos, ilt, kramtomj fig, supakuot i rusvj sviesto milt, atskleidia labiausiai gurknjusius ispanikus desertus.
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