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Heavenly
Ice
This is a fabulous recipe for a Persian dessert called Heavenly
Ice (or Paradise Custard).
- 4 c cold soymilk
- 3/4 c cornstarch
- 3/4 c sucanat
- 1/4 c rose water (more or less, to taste)
- 1/2 tsp cardamon (more or less, to taste)
- 1/4 c finely chopped shelled, husked pistachios
In a saucepan, combine the soymilk, cornstarch, and sucanat until
well-mixed.
Over medium heat, stir mixture until it begins to form lumps, about
fifteen minutes.
As the pudding thickens, stir briskly until smooth.
Reduce heat; add rosewater and cardamon and mix well.
Remove from heat and pour into a long, flat dish or baking pan.
Sprinkle with pistachios, cover, and refrigerate until set, about
2 hours.
Once set, cut into diamonds and serve.
For Sunshine Custard, dissolve a small pinch of saffron in the
rose water before adding to pudding.
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