makes
8-10
prep
15 minutes
cook
50 minutes
difficulty
Easy
makes
8-10
serves
preparation
15
minutes
cooking
50
minutes
difficulty
Easy
level
Ingredients
- 450 ml water
- 1 bunch rose petals
- 395 g can condensed milk
- 1½ tbsp sugar
- 675 ml whole milk
- ½ tsp ground cardamom
- handful finely chopped pistachios
- 225 ml whole cream
- 2 pinches of saffron
Freezing time: 3 hours
Instructions
1. In a medium saucepan, heat water and rose petals over low heat for about 5 minutes, or until colour absorbs into water.
2. Drain rose petals and discard. Return rose water to the pan. Add condensed milk. Stir to combine.
3. Add sugar, milk, cardamom and pistachios. Stir to combine.
4. Add cream and saffron to mixture. Stir occasionally. Simmer for 45 minutes, or until a thick and creamy consistency.
5. Allow mixture to cool before pouring into popsicle moulds. Freeze for 3–4 hours. Serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
