← Nouns Cooking · Dessert Parlour

Ingredients

• ¼ tsp saffron threads, ground with a pinch of sugar
• 1 tbsp hot water
• 600 ml double (heavy) cream, cold, divided
• 395 g sweetened condensed milk (1 can)
• 1 tbsp Rose water
• ½ tsp ground cardamom
• 1 tsp Vanilla extract
• 60 g unsalted pistachios, chopped, plus extra to serve

Method

1. Steep the ground saffron in the hot water for 10 min, until deep orange.
2. For the cream chips, pour 100 ml of the cream onto a small lined tray in a thin layer and freeze for 1 hour, until solid. Break it into small shards and keep them frozen.
3. Whip the remaining cream to soft peaks. In another bowl, stir the condensed milk with the saffron water, rose water, cardamom and vanilla.
4. Fold the whipped cream into the condensed milk mix in two goes, keeping it airy, then fold in the pistachios and frozen cream shards.
5. Spread into a loaf tin or tub, cover and freeze for at least 6 hours, until firm.
6. Let it soften for 5 min before scooping. Serve sprinkled with more pistachios (and dried rose petals if you have them), or sandwiched between thin wafers.

Tips

• Grinding saffron with a pinch of sugar in a mortar draws out far more colour and flavour.
• Contains pistachios.

Sources

Written in our own words after cross-checking these recipes:

Lin's Food Cooking With Ayeh 196 flavors