Ingredients
1 litre fullcream milk
2-1/2 tsp. cornflour
1 tsp. gelatine or 1/2 packet china grass chopped fine
3/4 cup sugar
1 cup fresh cream
1 tsp. almond or kewra essence
1/2cup cold milk
1 cup almonds, sliced thinly
1 tbsp. pistachios, sliced thinly
1 tsp. cardamom powder
1 recipe basic icecream
Method:
- Bring milk to a boil. Boil for 15 minutes on low, stirring occasionally.
- Mix cornflour in 1/2 cup cold milk, keep aside.
- Add sugar to milk, stir. Add cornflour paste, stirring continuously, till boil resumes.
- Boil for a further 4-5 minutes, take off fire.
- Sprinkle gelatine over 3 tbsp. water in a small pan, warm and dissolve over low flame till transparent. Or soak chinagrass in 1 cup water till spongy, then dissolve over flame till transparent.
- When boiled milk cools a little, add gelatine solution and mix well.
- Cool to room temperature, freeze in covered tray, till set but not hard.
- Roast almond slivers in preheated oven on a baking sheet for 5 minutes or till light golden. Remove and cool, mix with pistachios.
- Break into pieces, beat with an egg beater till soft.
- Add cream,almonds, cardamom, saffron and mix well.
- The texture should be light and creamy.
- Reset in the freezer till frozen.
Making time: 45 minutes excluding cooling, setting
times.
Makes: 4 helpings.
Shelflife: 8-10days
Almond Dishes Index
