Scoop Kitchen
Saffron Rose Pistachio (Bastani)
Persian bastani: golden saffron gelato scented with rose water and full of chopped pistachios. Floral, creamy and sunshine yellow.
- Hands-on
- 23 min
- Cooling
- 1 h
- Freeze
- 24 h
- Program
- Gelato
- Makes
- 4 servings6 servings
Good forValentine’s DayWild flavors
Nutrition
Per 100 g, estimatedPer serving (¼ of a 473 ml16 oz tubpint, about 134 g), estimated
Whole tubpint: 1019 kcal, 20 g protein1529 kcal, 30 g protein (709 ml24 oz). Contains: Milk, Tree nuts.
Ingredients
9 ingredientsTap an ingredient when it is in the bowl
455 of 473 ml683 of 709 ml
In the tubpintScale reads
Put the empty tubpint (or your pan) on the kitchen scale and press zero. Add each ingredient until the scale shows the number on the right.
Mix-ins
Mix-ins go in at the end, after spinning, so they are not in the tubpint drawing.
Mix everything in one big bowl, then divide it evenly between 2 tubspints.
Steps
- Crumble a pinch of saffron threadsa pinch of saffron threadsa pinch of saffron threadsa pinch of saffron threadsa pinch of saffron threadsa pinch of saffron threads into a small cup and pour over 1 tbsp water1 tbsp water1 tbsp water1½ tbsp water1½ tbsp water1½ tbsp water straight from the kettle. Leave for 10 minutes, until the water is deep orange.
- Whisk 75 g caster or granulated sugar90 ml caster or granulated sugar¼ cup + 2 tbsp granulated sugar115 g caster or granulated sugar130 ml caster or granulated sugar½ cup + 1 tbsp granulated sugar, 1½ tbsp cornflour1½ tbsp cornflour1½ tbsp cornstarch2 tbsp cornflour2 tbsp cornflour2 tbsp cornstarch and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt together in a saucepan.
- Whisk in 300 ml whole milk300 ml whole milk1¼ cups whole milk450 ml whole milk450 ml whole milk2 cups whole milk a little at a time until smooth, then add 80 ml whipping cream80 ml whipping cream⅓ cup heavy cream120 ml whipping cream120 ml whipping cream½ cup heavy cream and the saffron water with its threads.
- Cook over medium heat, whisking all the time, until it bubbles and thickens slightly, 5 to 7 minutes. Keep whisking for 1 more minute.
- Take the pan off the heat and stir in 1 tsp rose water1 tsp rose water1 tsp rose water1½ tsp rose water1½ tsp rose water1½ tsp rose water.
- Pour into the tubpint, cool to room temperature, then put the lid on.
- Once it is completely cool, freeze the tubpint on a level shelf for 24 hours.
- Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Gelato.
- If it looks very powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin. Otherwise skip it: Mix-in smooths the tubpint too.
- With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 40 g shelled pistachios75 ml shelled pistachios⅓ cup shelled pistachios60 g shelled pistachios120 ml shelled pistachios½ cup shelled pistachios, then run Mix-in.
To serve: Sprinkle with dried rose petals and a few more chopped pistachios.
My notes
Tips
- Find rose water and dried edible rose petals in Middle Eastern or Asian grocery stores. Buy saffron threads, not powder, which is often mixed with other spices.
- Rose water varies a lot in strength. Start with 1 tsp, taste the warm base and add more a few drops at a time; too much tastes of soap.
- Bloom the saffron up to a day ahead and keep it covered in the fridge. The color gets deeper as it stands.
Why it works
A few saffron threads and a teaspoon of rose water flavor and color the whole tubpint without adding much liquid. Cooked cornstarch gives the lean milk base the dense, smooth body of Persian ice cream, and the cream makes it rich.
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