Ice In A Pink Paradise…

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One of my amazing fellow food bloggers who I hold in very high esteem who has encouraged me from the very beginning of my blogging, has inspired me for this post.  Fae @ Twist and Tango very recently posted a recipe for Ice In Paradise/Yakh Dar Behesht.  A sweet Persian dessert that I fell in love with straight away. I knew I had to make it once I had seen it!

I had all the ingredients to go, apart from the clear rose water but I had a dark pink rose syrup that I used in its place. Which now makes it ice in a pink paradise! I have halved the original recipe, as it’s just for my family!

So beautiful and so very elegant, the creaminess of the diamond chilled delicacy just melts in your mouth. Thank you Fae for introducing me to this gorgeous dessert! And for all your continued love and support! Much love D xxxx

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INGREDIENTS

2 cups milk, non dairy option ~ rice/almond milk
50g cornstarch
75g caster sugar
1 tbsp rose syrup
a pinch of ground cardamom

METHOD

• On a low heat, in a non stick saucepan mix the cornstarch with a wooden spoon into the milk and stir until well combined

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• Add the sugar and keep stirring until the sugar dissolves

• Turn up the heat to medium, still consistently stirring. It will thicken up quite quickly and at this stage pour in the rose syrup and cardamom

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• Keep mixing to avoid it sticking and becoming lumpy. Once it reaches a custard consistency, take off the heat. Set it in a shallow plate or dish

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• Place in the fridge for a few hours until firm and chilled

• Garnish with ground pistachio and cut with a sharp knife into diamond shapes

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Fae’s beautiful recipe

Pistachio & coconut biscotti

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It’s the weekend and I’m up again at six! Recently this has been happening quite a lot, though it gives me a little me time before the day really starts. I have a mug of masala chai in one hand and I think to reach out for the tin of biscotti that I satisfyingly filled yesterday!!! No, No, No! It’s too early?! Oh go on then only one! No one will know they’re all fast asleep hehe!!!!

This is my own recipe for biscotti and I wanted to incorporate an Indian feel to this wonderful Italian biscuit. Pistachios and coconut are very much used in Indian sweets and nuts are used in biscotti so I took the best from both and came up with these light, tasty, sugary treats. I’m enjoying one as we speak….

INGREDIENTS

80g unsalted shelled pistachios chopped
200g plain flour
50g desiccated coconut
120g granulated sugar
1 level tsp baking powder
1/2 tsp vanilla extract
1/2 tsp ground cinnamon powder
3 eggs lightly beaten

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METHOD

1. Preheat oven to 180ºc/350ºf/gas mark 4. Throw in all ingredients into a mixing bowl or food processor apart from the eggs. Mix well. Slowly add the eggs and combine thoroughly

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2. The dough will be quite soft and wet, if it is very loose and wet then add a little more flour. Line a baking tray, separate the biscotti mixture into 2 flat loaves and bake for 25 minutes

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3. Take out the tray and let the loaves cool completely. Meanwhile keep the oven on. Once cooled, slice into 1.5cm thickness strips, place back on the lined baking tray on their side and bake for a further 10-15 minutes

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4. On the second bake the biscotti should be hard if you want them slightly crispier bake for a little longer

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