Rose Petal Sandwich, Steamed Cardamom Yoghurt, Red Currant Jelly, Roasted Pistachio and Mint Ice Cream

This elegant dessert comes courtesy of Vineet Bhatia
Thursday , 11 April 2013
Rose Petal Sandwich, Steamed Cardamom Yoghurt, Red Currant Jelly, Roasted Pistachio and Mint Ice Cream
Rose Petal Sandwich, Steamed Cardamom Yoghurt, Red Currant Jelly, Roasted Pistachio and Mint Ice Cream

INGREDIENTS

For the Rose Petal Sandwich
12 slices white bread
200g rose petal jam (gulkhand, available from specialist Indian shops)
100g unsalted butter

For the Steamed Yoghurt
200g natural yoghurt
150ml sweetened condensed milk
150ml single cream
¼ tsp cardamom powder

For the Red Currant Jelly
80g red currants
80ml water
30g white granulated sugar
1 leaf gelatine, soaked in cold water

For the Pistachio and Mint Ice Cream
150ml whipping cream
150ml full-fat milk
65g egg yolk
65g white granulated sugar
30g fresh mint
50g pistachio paste

METHOD
1 To make the rose petal sandwich: spread butter on the sliced bread. Make a triple layer sandwich spread with the rose petal jam. Apply butter on the outer side of the sandwich. Cut it into rounds. 2 Place in a medium-hot pan and grill until the sandwhich is golden on both sides.
3 To make the steamed yoghurt: place all the ingredients in a bowl and whisk together, pour into shot glasses and place in a sealed double boiler. Bake at 150C  for 10 minutes. Remove and cool.
4 To make the red currant jelly: in a heavy-bottomed pan place the red currants, water and sugar, bring to a boil and reduce the heat. Cook for 3 minutes until the red currants turn mushy. Remove from the heat and purée the mixture, straining through a fine sieve. Remove the gelatine from the water and add to the red currant sauce, blend together and pour on top of the steamed yoghurt in the shot glasses. Then place them in the fridge to set for 2 hours.
5 To make the pistachio and mint ice cream: gently bring the cream, milk and the mint leaves to a boil in a heavy-bottomed sauce pan, set aside for 30 minutes to infuse the mint flavour into the milk. Strain through a sieve and discard the mint leaves. Warm the milk and set aside.
6 In a bowl add the egg yolks and sugar, whisk together on a double boiler until the mixture turns creamy and pale in colour. Pour in the warm milk and cream a little at a time into the egg mixture.
7 Keep stirring the egg to avoid it from curdling. Cook this mixture until it begins to form a custard-like texture and the sauce begins to coat the back of the spoon.
8 Immediately transfer the ice cream mixture into a clean dry bowl to cool. Once cool, add the pistachio paste and freeze in an ice cream machine until it solidifies. Five minutes before serving leave the ice cream in the fridge, this will make it easier to scoop.

COOK’S TIP
Instead of making your own ice cream, buy the best quality readymade pistachio ice cream you can find, allow it to soften and then mix in s few tbsp of puréed mint leaves.

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