Persian Cream
Indulge in the luxurious flavors of *Persian Cream*, an elegant dessert that blends velvety textures with the enchanting aromas of saffron, rosewater, and cardamom. This silky treat starts with a base of creamy whole milk and heavy cream, thickened to perfection with cornstarch and lightly sweetened with granulated sugar. Elevated by the golden hue of bloomed saffron and the floral notes of rosewater, this traditional Persian-inspired dish offers a sophisticated balance of flavor and fragrance. Topped with a sprinkle of finely chopped pistachios for a delightful crunch, it's a beautiful and aromatic dessert that's perfect for special occasions or an exotic weeknight indulgence. Ready in just 30 minutes (plus chilling time), this recipe is as quick to prepare as it is irresistibly delicious.
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Recipe Information
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 0.5 cup granulated sugar
- 3 tablespoons cornstarch
- 2 teaspoons rosewater
- 0.5 teaspoon ground cardamom
- 2 tablespoons pistachios, finely chopped
- 0.25 teaspoon saffron threads
- 2 tablespoons water (for blooming saffron)
Instructions
In a small bowl, bloom the saffron by sprinkling the threads into the 2 tablespoons of warm water. Let it sit for 10 minutes to release its color and aroma.
In a medium saucepan, whisk together the cornstarch and sugar until well combined.
Gradually add the whole milk to the saucepan while whisking to prevent lumps from forming.
Place the saucepan over medium heat and stir continuously until the mixture begins to thicken. This will take about 5-7 minutes.
Once the mixture has thickened, reduce the heat to low and slowly stir in the heavy cream, followed by the bloomed saffron (along with its liquid).
Add the ground cardamom and rosewater to the pan, and whisk gently to incorporate the flavors evenly.
Continue cooking over low heat for another 5 minutes, stirring frequently to prevent the cream from sticking to the pan or forming lumps.
Remove the saucepan from heat and immediately pour the mixture into individual serving dishes or ramekins.
Allow the cream to cool to room temperature, then cover and refrigerate for at least 2 hours to set fully.
Before serving, garnish each dish with a sprinkle of finely chopped pistachios for a pop of color and texture.
Nutrition Facts
Calories |
1664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.1 g | 132% | |
| Saturated Fat | 57.9 g | 290% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 299 mg | 100% | |
| Sodium | 268 mg | 12% | |
| Total Carbohydrate | 149.9 g | 55% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 124.7 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 622 mg | 48% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 912 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
