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Saffron Ice-Cream with Pistachio and Rose Petals

Makes 8

1 cup cashew nuts, soaked for a few hours

2 13 oz full fat coconut milk ( you could use half almond milk)

2 tsp saffron

a pinch of cardamon powder

2/3 cup agave/maple sugar, date/rice sugar

pinch of sea salt

handful of pistachios, roughly chopped, for garnish

handful of rose petals, for garnish



Add saffron to the milk and leave aside to color the milk

Soak cashews for a few hours, so that they soften and make a smooth ice-cream.

Add milk to the blender and add the cashews, sugar and salt.

Blend till smooth paste.

Pour into your ice-cream mould

Add pistachios and roses on top

Freeze for a few hours and thaw an hour before consumption.







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