Persian Cream Recipes

Steps:

• In a medium thick-bottomed bot, slowly heat the milk to boiling while stirring. Add the vanilla extract and saffron. Continue to cook on low heat, stirring occasionally while doing the next step.
• Beat the egg yolks with the sugar until smooth and foamy. Very carefully and slowly, pour the egg/sugar mixture into the milk. Make sure to stir it rapidly with a fork or use a whisk while pouring (or you will end up with scrambled eggs in the ice cream!).
• Continue heating the mixture on low heat while stirring constantly with a wooden spoon until thickened (it should be foamy and coat the spoon).
• Pour the custard mixture into a bowl, and refrigerate until well chilled.
• Once cold, stir in the cream, rose water or extract, and chopped pistachios.
• Churn in an ice cream maker until finished (or, stick in the freezer and vigorously stir every 30 minutes or so to break up the ice crystals, until it is homogenous and frozen).

Steps:

• Sprinkle gelatine over cold water to soften.
• Heat milk and sugar in a heavy saucepan (or the top of a double boiler).
• Beat the egg yolks and, with the pan off the heat, add to the warmed milk/sugar mix.
• Over a very low heat, stir until the custard begins to thicken.
• Add the softened gelatine and stir until dissolved.
• Cool then stir in rosewater.
• Beat the egg whites until stiff and fold into the custard mixture.
• Chill for at least four hours.
• Serve with fresh or partially frozen berries and whipped cream.

Steps:

• Preheat oven to 400°F Line two cookie sheets with parchment paper.
• In a small nonstick saucepan, bring water, margarine, and salt to a boil. When margarine melts, add flour all at once, stirring rapidly. Reduce heat to medium and continue to cook until a ball of dough that detaches easily from the pot forms. Set aside and let cool for 10 minutes.
• In the meantime, make the cream filling by beating the whipping cream until it forms peaks. Add the powdered sugar and mixing well. Store in a cool place until ready to use.
• Transfer cooled dough to the bowl of stand mixer fitted with a flat paddle attachment. Add eggs, one by one, making sure each egg has completely incorporated into the dough before adding the next.
• Transfer dough to a pastry bag fitted with a large star pastry tip (Wilton 4B is perfect) or simply use an ice cream scoop to form puffs. Form meringue-like mounds, 3" in diameter and 2" in height, directly on the prepared pans.
• Bake for 20 minutes until golden brown; transfer puffs to a cooling rack.
• When the puffs are completely cooled, cut in half, using a serrated knife, and fill the cavity with whipped cream.
• Optional: To make the syrup, mix all ingredients in a bowl and microwave for 1 minute. Drizzle cooled syrup on cream puffs right before serving. Can also be served with a drizzle of melted chocolate or sprinkled with powered sugar.