Middle Eastern ‘ice cream sandwich’ with poached peaches
by Amy Howlett
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Ingredients
Store Cupboard
251g of pistachio nuts, kernels only
2 vanilla pods, split lengthways with seeds removed
2 tbsp of orange blossom honey
3/4 tsp fine sea salt
7 large egg yolks
375g of golden caster sugar
4 tbsp of runny orange blossom honey, if you cannot find orange blossom honey regular runny honey will also work
4 sheets of filo pastry
200g of plain flour
100g of ground almonds
100g of caster sugar
1 medium egg
2 tbsp of dried rose petals
Spices & Dried Herbs
4 cinnamon sticks, broken in half
14 cardamom pods, bruised
1/2 tsp fennel seeds
1 tsp cumin seeds
Salad & Fresh Herbs
1 tsp coriander seeds
Dairy
300ml of double cream
200ml of almond milk, (dairy milk can be used if you prefer)
300ml of natural Greek yoghurt
100g of butter, melted
200g of unsalted butter, chopped and softened
Speciality Ingredients
4 1/2 tsp rosewater
2 tsp orange blossom water
1 tsp vanilla bean paste, or extract
Fruit & Vegetables
3 oranges, zested
4 peaches, just ripe
1 1/2 tbsp of lemon juice
Beverages
500ml of water
500ml of orange juice, freshly squeezed (from 6-7 oranges)