Delicate, aromatic and heavenly, this dessert is appropriately called, Ice In Paradise, translated from
Farsi (Persian) Yakh /Ice — Dar /In — Behesht /Paradise. An easy to prepare dessert, the secret to success is constant stirring to avoid lumps or sticking to the pot. This dessert must be kept chilled until it is served. I am delighted to introduce Yakh Dar Behest / Ice In Paradise!
Ice In Paradise • Yakh Dar Behesht • یخ در بهشت
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
• 4 cups milk/ 1 litre dairy milk –or- non-dairy rice or almond milk
• 96 gr /¾ cup corn starch, plus
• 8 gr/ 1 Tbsp rice starch – or- corn starch
• 150 gr/ ¾ cup granulated sugar
• 2 Tbsp rose water
• Pinch (1/16 tsp) ground cardamom
◊ ‘Mise en place‘… have all ingredients measured and ready.
◊ Avoid any distractions.
◊ In a non-stick medium sauce pan, using wooden spoon, dissolve cornstarch in cold milk.
Add sugar and further dissolve.
◊ Once dissolved, put the saucepan over medium-heat. Non-stop, stir constantly until the mixture starts boiling (about 10 minutes).
◊ Add rosewater and cardamom and stir for a few more minutes. Stir rapidly and constantly to prevent sticking and especially lumping, until the mixture thickens and reaches the consistency of confection cream/soft custard. Remove from heat. (Makes about 5 cups.)
◊ → It may be served in the following ways, served after chilling overnight in the refrigerator:
♦ To serve as spooned out, like custard: Pour into an elegant bowl and decorate with slivered pistachios.
♦ To serve in individual small dish or ramekin. Garnish with coarsely ground pistachios.
♦ To serve cut into diamond shape
Pour into rectangular or square Pyrex dish/baking pan to make 2 cm/ 7/8” thick. Do not use a smaller dish because it will result in a layer thicker than 2cm. Once chilled, using sharp knife (and carefully, not to scratch the baking pan), cut the cake in small diamond shape with 2.5 cm/ 1” apart lines (straight parallel lines and then parallel diagonal lines). Carefully remove and decorate on a platter. Garnish with coarsely ground pistachios.
♦ Pour into mini silicone molds. Once chilled, unmold and place them on attractive, non-white platter and garnish with coarsely ground pistachios.
~ Noushe Jan! • نوش جان ~
So, what’s cooking in your kitchen?