serves
6
prep
5 minutes
serves
6
people
preparation
5
minutes
Ingredients
- ¼ cup raw almonds
- 8–10 black peppercorns, ground
- ½ tsp ground cardamom
- 1.2 litres milk
- a few drops of rose water and caster sugar, to taste
- a few strands of saffron, lightly crushed
- red rose petals and a few extra strands of saffron, to serve
Soaking time: 1 hour
Chilling time: 1 hour
Instructions
Soak the almonds in water for several hours. Peel off the skin, rinse well and drain.
In a blender, process the almonds, peppercorn and cardamom, adding just enough water for it to become a paste.
Add the milk and blend until creamy. Adjust the consistency with a little more milk if necessary. Add the rose water, sugar and saffron and blend again. Check for taste – sweetness and spice – and adjust as desired.
Pour over crushed ice or chill before serving.
Garnish with the rose petals and saffron strands before serving. The mixture can also be strained before serving.
Variations
Add 1 tbsp each of fennel and poppy seeds.
Add a dash of fresh cream.
SBS 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.
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.
