serves
6
prep
5 minutes
difficulty
Easy
serves
6
people
preparation
5
minutes
difficulty
Easy
level
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
- rose petals and a few extra strands of saffron, to serve
Soaking time: 2 hours.
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.
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.
