Persian desserts are usually light and delicious. Some of these desserts, such as Khagineh, Shole Zard, and halva, are easy to make, and others, such as baklava, require you to spend more time. Persian saffron Ice Cream or Bastani Sonnati is one of those delicious Persian desserts that you must try once. I hope you enjoy the Bastani Sonnati recipe and try it as soon as possible!
Pro Tips For Bastani Sonnati Recipe
Use high-fat Cream to make traditional Persian ice cream. In order to make this ice cream recipe, you should use salep. The elasticity of Bastani Sonnati depends on the quality of the salep. If the salep you used is not good, your ice cream will freeze. Also, if you do not measure the amount of salep accurately, you will not get the desired result.
How to Make Bastani Sonnati Without Salep
Egg yolks are commonly used to make ice cream without salep. To do this, mix the egg yolks with a mixer and add a little hot milk to it and mix so that the egg does not clot. Add the egg yolk and milk mixture to the rest of the milk and stir regularly. Make sure the heat is low and stir the milk with a silicone or wooden spoon. Continue stirring until the milk and egg mixture is slightly thickened. Then pass the milk and egg mixture through a strainer.
Calories in Persian Saffron Ice Cream
Traditional Persian saffron ice cream has 220 calories per 100 grams.
- 1/2 liter of high-fat milk
- 150 gram sugar
- 2 gram pure salep
- 2 tablespoons rose water
- 1 tablespoon bloomed saffron
- 100 gram cream
First, pour the cream into a plastic bag and spread it very thin, then put it in the freezer to freeze the cream.
First, mix the thyme with the salep and set aside.
Put the milk on low heat and let it boil.
After the milk starts to boil, add the sugar and salep to the milk in several steps.
Stir in the milk until the milk thickens slightly.
Turn down the heat and add the rose water and bloomed saffron to the milk.
Put the milk pot in a bowl full of ice to cool the milk. After the milk has cooled, cover the pot with foil and put it in the freezer.
When the ice cream starts to stick to the sides of the pot, take the ice cream out of the freezer and mix it with a spoon.
Foil the ice cream again and put it back in the freezer and put the ice cream back in the freezer for 30 to 40 minutes.
Repeat this process about 4 or 5 times.
Finally, add the chopped frozen cream and sliced pistachios to the ice cream and put the ice cream in the freezer for at least 5 hours.
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