Kiwi ice cream with saffron and pine nuts

by | Aug 2, 2011 | Ice Cream, Pastry | 0 comments

Ice cream is a treat, a fatal attraction to which it is difficult to escape. The new taste trends prepare ice creams or sorbets with unusual ingredients, getting excellent results. Saffron is characterized by a deep flavor and a delicate taste, perfectly combined with yellow kiwi sourness. So, here a suggestion for a creamy and sweet ice cream, satisfying the most curious and particular people.

Kiwi ice cream with saffron and pine nuts
(serves 2)

5 gold kiwi
½ cup (100 gr.) granulated sugar
½ cup (100 gr.) water
1 cup (200 ml.) heavy cream
3 egg yolks
1 package saffron
2 tablespoons (30 gr.) pine nuts
For french meringues
2 egg whites (2 ounces – 60 gr.) at room temperature
1 cup (120 gr.) powdered sugar
1 pinch of salt
some drops lemon juice, strained

Prepare the meringues. Heat oven to 176°F – 210°F (80°-100°). In a high edges bowl, pour the white eggs, a pinch of salt and half of powdered sugar. Whip egg whites until stiff, then, with a wooden spoon, gradually, gently fold the remaining powdered sugar, and some drops of lemon juice. Line parchment paper on a baking tray. Place the mixture in a pastry bag, with a star nozzle, and shape meringues about 1.57 inches – 2 inches (4 – 5 cm.) in diameter. Keeping the oven door slightly open, bake the meringues at least about 2 hours. (Tips: for the preparation of the french meringues, powdered sugar weight is double compared to white eggs weight). For the ice cream, on a medium heat, melt sugar with water to obtain a syrup, then pour it in a bowl and let it cool. Pell the kiwi, cut them in chunks and blend till a creamy mixture. In a nonstick griddle, toast the pine nuts and chop them roughly. Whisk the egg yolks with sugar syrup and saffron till you get a foamy and soft cream. Add to this mixture the pine nuts and kiwi cream. Whip cream until stiff and fold in kiwi cream and stir until well combined. Pour the cream in an aluminium bowl, cover with a lid (or with another aluminium bowl), and place in deep-freeze for 1 hour. Remove the bowl, stir hardly the ice cream, and place in deep-freeze again for 1 hour. Repeat this operation at least twice, stirring every hour. The ice cream will be completely ready in about 4-5 hours. Fill small glasses or cups with prepared ice cream. To be served with meringues.


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