Anguillan-inspired Bastani Sonnati

Ingredients

In this Anguillan-inspired version of Bastani Sonnati, we have incorporated the flavors of coconut and mango to give the traditional Iranian dessert a tropical twist. The addition of coconut milk adds a creamy richness to the ice cream base, while the sweet and tangy mango chunks provide a burst of tropical freshness. These ingredients perfectly complement the saffron and rosewater, creating a unique fusion of flavors. We alse have the original recipe for Bastani sonnati, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (235ml) heavy cream 1 cup (235ml) heavy cream
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 1 tablespoon rosewater 1 tablespoon rosewater
• 1/2 cup (75g) diced mango 1/2 cup (75g) diced mango

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 24g (15g saturated)
• Carbohydrates: 26g (22g sugars)
• Protein: 3g
• Fiber: 1g
• Salt: 0.05g

Preparation

1. 1.
   In a saucepan, combine the coconut milk, heavy cream, and sugar. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.
2. 2.
   Remove the saucepan from heat and add the saffron threads. Let the mixture steep for 10 minutes to infuse the saffron flavor.
3. 3.
   Strain the mixture to remove the saffron threads and any solids.
4. 4.
   Stir in the rosewater and let the mixture cool to room temperature.
5. 5.
   Once cooled, transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions.
6. 6.
   During the last few minutes of churning, add the diced mango and continue churning until well combined.
7. 7.
   Transfer the ice cream to a lidded container and freeze for at least 4 hours or until firm.
8. 8.
   Serve the Anguillan-inspired Bastani Sonnati in bowls or cones and enjoy the tropical flavors.

Treat your ingredients with care...

• Saffron — To enhance the flavor and color of saffron, crush the threads into a fine powder before adding them to the mixture.
• Rosewater — Use a high-quality rosewater to ensure a delicate and fragrant flavor in the ice cream.
• Mango — Choose ripe and sweet mangoes for the best flavor. Dice them into small chunks to distribute the tropical taste evenly throughout the ice cream.

Tips & Tricks

• For a creamier texture, let the ice cream base chill in the refrigerator for a few hours before churning.
• If you don't have an ice cream maker, you can pour the mixture into a shallow dish and freeze it. Stir the mixture every 30 minutes for the first few hours to prevent ice crystals from forming.
• Customize the recipe by adding your favorite tropical fruits, such as pineapple or passion fruit, to the ice cream.

Serving advice

Serve the Anguillan-inspired Bastani Sonnati in bowls or cones. Garnish with a sprinkle of toasted coconut flakes or a drizzle of mango puree for an extra tropical touch.

Presentation advice

To make the presentation more appealing, scoop the ice cream into small bowls and top each serving with a fresh mango slice and a sprinkle of crushed pistachios. Serve with a side of coconut cookies or shortbread for a delightful contrast in textures.