Masterclass: Recipes: Desserts
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JASMINE ICE CREAM
Ingredients
3 tablespoons freshly picked jasmine flowers
150ml boiling water
100g caster sugar
½ lemon (juice only)
275ml double cream
Yellow food colouring (optional)
Jasmine flowers (to garnish)
Method:
1. Place half the jasmine flowers in boiling water and leave
for one hour to infuse.
2. Dissolve the sugar in the jasmine water, then bring to the boil
and boil for 4-5 minutes until syrupy.
3. Strain the syrup and place in a blender or food processor.
4. Add the remaining flowers and liquidise.
5. Cool and then add the lemon juice. Add the cream and whisk lightly,
adding a tiny drop of yellow colouring if you wish.
6. Pour the mixture into a polythene lidded tub and freeze until
the edges are just firm.
7. Remove from the freezer and either stir well with a fork, or
beat with an electric whisk to break up the ice crystals.
8. Repeat this process every 45 minutes until the ice cream is fully
frozen and without any ice crystals.
9. Decorate with lots of jasmine flower and eat with sugar biscuits.
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