Baklava Crumb Ice Cream
Photography by Carolyn Robertson.
You may have baklava before, but have you ever had a baklava crumb ice cream before? This recipe is here to change your view on ice cream...
Serves: 6
INGREDIENTS
vanilla bean ice cream
Baklava crumbs
¾ cup roughly chopped toasted nuts (use one nut or a mixture of any of the following: walnuts, almonds, pistachios, pine nuts)
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cardamom
1/3 cup brown sugar
To serve
1/3 cup chopped dried cranberries
1/3 cup chopped dark chocolate
a well flavoured runny honey
METHOD
Baklava crumbs: Put the ingredients in a food processor and pulse to combine, but leaving it with some texture.
To serve: Slice the ice cream 2 cm thick and place one slice on each plate. Top with baklava crumbs, cranberries and chocolate then drizzle with honey. Repeat to make another layer, off-setting the second slice of ice-cream. Serve immediately.
Store any unused baklava crumbs in a sealed container in the freezer. You can use them straight from the freezer as they don’t freeze into a solid mass.
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Issue #98
We might be in the depths of winter, but the latest issue of dish will inspire you with delicious recipes to brighten even the most grim of days. We start with a selection of classic French bistro dishes – think beef bourguignon and creamy potatoes – before turning to sumptuous soups. Next, it’s all about warming curries and bowlfuls of noodles and dumplings, perfect for those chilly nights. In the mood for something sweet? Check out our delectable chocolate and caramel treats, or turn to our Food Fast section, full of desserts quick enough to make on a weeknight.