Pistachio – Saffron – Ice Cream
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g pistachios
- 3 tablespoon powdered sugar
- 4 egg yolks
- 1 egg (s)
- 150 g honey (acacia honey)
- 1 vanilla pod, the scraped pulp from it
- 4 packs saffron threads (approx. 0. g)
- 2 tablespoon rose water
- 400 g cream
- Oil for the mold
- Fruit your choice
Print Recipe
Pin Recipe Instructions
- Roughly chop the pistachios and heat them in a non-fat coated pan. Dust with the icing sugar and let it caramelize slightly. Put on a plate and let cool down.
- Beat the egg yolks, the egg, the honey, the vanilla pulp with the saffron and the rose water in a metal bowl in a hot water bath until thick and frothy. Then beat the mass in an ice-cold water bath until cold. Do not beat the cream too stiff and fold it into the egg foam together with the pistachios.
- Brush a box cake tin (30 cm long) with oil and line it with cling film or baking paper. Spread the parfait mixture in it, smooth it out and cover with foil and leave to freeze in the freezer for 1 day.
- Before serving, carefully tip the ice cream out of the mold using the foil. Remove foil or baking paper and cut the parfait into slices.
- Serve garnished with fruits of your choice.
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