Bastani with lemon ice cream, almond and sour cherry

  • Dessert
  • medium
  • 10
  • 60 minutes, plus churning and freezing time

PT1H

First published in 2022
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Ingredients

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Imperial

Lemon ice cream

  • 400ml of whole milk
  • 375ml of double cream
  • 90g of egg yolk
  • 125g of caster sugar
  • 3 lemons, zested

Almond Tuile

Sour cherry purée

To serve

1

Begin by making the lemon ice cream. Place the milk and cream in a pan and heat gently. In a separate bowl, whisk together the egg yolk and sugar until thick. Slowly whisk in some of the heated milk mixture to temper the eggs, then pour back into the pan and place over a low heat, continuously stirring until thick enough to coat the back of a spoon

  • 400ml of whole milk
  • 375ml of double cream
  • 90g of egg yolk
  • 125g of caster sugar
2

Stir in the zest of 3 lemons then chill over ice. Pour into 80g cylindrical moulds if you have them (or a simple container if not) and freeze

3

To make the almond tuiles, preheat an oven to 165°C/gas mark 3. Whisk the egg whites to stiff peaks, then whisk in the sugar bit by bit to create a glossy meringue. Whisk in the lime zest and rosewater, then fold in the rice flour and ground almonds

4

Spoon the mixture into circles the same size as the ice cream moulds set on a silpat mat or baking tray lined with baking paper – you should get around 20 in total. Bake for 6 minutes until firm, then set aside

5

To make the sour cherry purée, place all the ingredients in a pan and cook over a low heat for 20 minutes, stirring regularly. Blend into a smooth purée and chill

6

To serve, place half of the tuiles upside-down onto plates and spread with a little of the cherry purée. De-mould the ice-cream pucks and roll the edges in sumac and place them on top (or add a scoop of ice cream to each tuile and dust it with sumac). Add another spoonful of purée, then lay out the remaining tuiles and dust half with icing sugar and half with ground pistachios. Place the lids on the ice creams to create ice cream sandwiches and finish with a final dot or purée and a sprig of mint

First published in 2022
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