May 2020 15 www.bahrainthismonth.com ramadan feature Ingredients - 600ml double cream - 600ml milk - 1 tin evaporated milk - 1 stick of cinnamon - 10 whole cardamom pods, lightly crushed - 160g castor sugar - Rosewater - Pink colouring - Edible rose petals or mint leaves for decoration (optional). Method - Add the cream, milk and evaporated milk, cinnamon stick and the cardamom pods into a pan and gently bring to the boil, allow to infuse and reduce by one third. - In another saucepan add the sugar with enough rosewater to cover and heat until the sugar is dissolved – just a couple of minutes. - Add the rosewater to the milk mixture and allow to cool. Strain the liquid, discard the cinnamon and cardamom pods and add one to two drops of pink colouring. - Place into an ice-cream machine and process or into the freezer for four hours, stirring every hour or so. - Serve in pretty containers and sprinkle with your chosen decoration. Ingredients - 8 tbsp sugar - 6 tbsp sweetened condensed milk - 7 bread slices - 2 tbsp shredded coconut - 375ml whipping cream - 1.75 to 2 cups milk (according to your taste as per the consistancy) - ¼ cup almonds - ¼ cup chopped pistachios - Brown sugar for sprinkling on top Method - Cut the bread slices into small pieces. Add to a medium size baking dish. - Add the coconut, almonds and pistachios. Spread evenly. - In another pan, bring to a boil the milk, condensed milk and three tablespoons of sugar. - Pour over the bread mixture. Let it soak for 10 minutes. - Whisk five tablespoons of sugar and whipping cream until you get a soft peak. - Spread on top of the bread mixture and sprinkle with brown sugar. - Bake for 15 minutes at 175°C. - Chill for at least four to five hours. ROSEWATER AND CARDAMOM ICE CREAM UMM ALI A DELICIOUS, DELICATE TASTE IDEAL FOR WARM ARABIAN NIGHTS. A comfort-food classic, perfect for the current circumstances.
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