Ingredientes
- 4 tablespoons of salep powder, fine or 1 cup of cornstarch4 tablespoon
- 4 cups of liquid milk4 cup
- 1 cup of sugar1 cup
- 1/2 cup of ready cream0.5 cup
- 1/2 teaspoon of mastic0.5 teaspoon
- 1/2 teaspoon of saffron, ground0.5 teaspoon
- 3 tablespoons of rose water3 tablespoon
- 2 tablespoons of crushed pistachio2 tablespoon
Pasos
- 1
Soak the saffron in rose water and set aside until the saffron releases its color.
5 minutos - 2
Dissolve the salep in a cup of cold milk, stirring continuously until a uniform thickness is achieved.
5 minutosHerramientas necesarias:
Tazón para mezclar - 3
Crush the mastic with a teaspoon of sugar and set aside.
5 minutos - 4
Dissolve the remaining sugar in the other three cups of milk and place over medium heat.
5 minutosHerramientas necesarias:
Olla - 5
When the milk begins to boil, add the salep mixture, then the milk and mastic, and continue cooking over medium heat while stirring.
5 minutos - 6
When the mixture becomes thick and slightly elastic, remove from heat, then add the rose water and saffron mixture and stir. Transfer the mixture to a bowl and refrigerate for two hours.
5 minutos - 7
Meanwhile, spread the ready cream on a tray and refrigerate until a crust forms on it.
5 minutos - 8
When the mixture freezes, transfer it to an ice cream maker (or blender) and mix.
5 minutosHerramientas necesarias:🍳Ice Cream Maker🍳Blender - 9
After removing the cream tray from the refrigerator, let it sit for a few minutes, then break the cream crust into small pieces.
5 minutos - 10
Mix these pieces with the whipped mixture and return to the refrigerator.
5 minutos - 11
When serving, sprinkle crushed pistachio on each portion.
5 minutos
Datos nutricionales
* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.