As seen in Adelady magazine | Issue 1
A sophisticated treat to keep in the freezer. Just don’t tell anyone how easy it is to make.
Get all the fresh ingredients for this recipe from your local Romeo’s.
Image credit :: Naomi Giatas
Prep :: 20 mins
Freeze :: 5 hours
Makes :: 2L
1 tbsp milk or water
1⁄2 tsp saffron
2L vanilla ice cream, softened (not melted)
300ml thickened cream
80g pistachios, roughly chopped
1⁄4 cup rosewater
Dried roses and/or pistachios, to garnish
Persian fairy floss*, to garnish
*For specialty ingredients like Persian fairy floss, ask your local Romeo’s store manager — they’ll happily order it for you.
Heat milk (or water) in a cup and add saffron. Allow to steep for 10–15 minutes.
Once the saffron has steeped, place all ingredients in a large mixing bowl.
Mix well, making sure the pistachio nuts and saffron are evenly combined.
Place the bastani in an air tight container. Freeze until firm — at least five hours.
To serve, scoop the bastani into bowls, garnish with dried roses and/or pistachios and Persian fairy floss.