Ever since I tasted Pierre Herme wonderful Ispahan combination of rose, litchi and raspberry I was sure I wanted to make another dish with that combination. I have to add that I never actually ate PH’s own creations but I used the combination of flavours to make Daring Bakers March challenge.
I’m not much of an ice cream maker or eater for that matter but the idea of Ispahan ice cream was tempting. My initial idea was to make an ice cream sandwich and to make the sandwich part out of marzipan. I already had all the other components ready, the only thing I had to do was colour and roll out the marzipan but I really didn’t feel like it. The raspberries were started to go bad so I had to make the dessert but without the marzipan.
The ice cream has a base of sweetened condensed milk. I like custard based ice creams better but 1. they’re more work and 2. you’ll have egg whites left. I dislike both 😉
I pureed the litchi’s, added whipping cream, sweetened condensed milk and citric acid and voila: ice cream 🙂 I actually forgot to add the raspberry swirl but I realised the moment I put the litchi ice cream in the fridge so I was able to add it. But I forgot I had to add rose water to the raspberry sauce…sigh…
So I added a few drops of rose syrup (store bought). In retrospect I would have used this rose syrup to sweeten the the raspberry sauce instead of flavouring it with rose water. So even though it didn’t turn out the way I wanted it, I know how I will do it next time. I don’t usually repeat recipes but I’m sure I will repeat this one, easy to make and just delicious! Would be excellent for a dinner party 🙂
Sugared rose petals
1 ts meringue powder
1 tbs water
4 rose petals
Mix the meringue powder with the water until dissolved.
Lightly brush the rose petals with the mixture, making sure to brush it completely. Sprinkle with sugar until completely covered in sugar. Leave to dry overnight.
Ispahan ice cream
Â½ a can of sweetened condensed milk
150 ml (â…”l cup) litchi puree (from canned litchi’s)
100 ml (3 Â½ fl oz) whipping cream
1 ts of dissolved citric acid (Â½ ts citric acid, dissolved in Â½ tbs of water)
a few tbs raspberry puree, sweetened to taste with rose syrup
4 sugared rose petals
Combine the sweetened condensed milk, litchi puree, whipping cream and 1 ts of dissolved citric acid. Churn in an ice cream maker for 30 minutes. Transfer to a square tray of 18 x 18 cm (7 x 7 in). Drop small spoons of raspberry puree all over the surface of the ice cream. Stir it in somewhat. Smooth the top of the ice cream.
Cut out 4 rounds out of the ice cream, transfer to 4 plates. Top with a rose petal and raspberry.