Kashmiri Almond Saffron Gelato

Ingredients

This Kashmiri adaptation of Torrone gelato incorporates the flavors and ingredients commonly found in Kashmiri cuisine. The original Italian Torrone gelato typically includes honey, nougat, and almonds. In this Kashmiri version, we have replaced the nougat with saffron, a prized spice in Kashmiri cuisine, and added a touch of cardamom for an authentic Kashmiri flavor profile. We alse have the original recipe for Torrone gelato, so you can check it out.

• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/2 cup (75g) almonds, finely chopped 1/2 cup (75g) almonds, finely chopped

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 28g, 25g
• Protein: 6g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a small bowl, combine the saffron threads with 2 tablespoons of warm milk. Let it steep for 10 minutes.
2. 2.
   In a saucepan, heat the remaining milk, heavy cream, and sugar over medium heat until it reaches a gentle simmer. Stir occasionally to dissolve the sugar.
3. 3.
   Add the saffron-infused milk, ground cardamom, and chopped almonds to the saucepan. Stir well to combine.
4. 4.
   Remove the saucepan from heat 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.
   Once the gelato reaches a soft-serve consistency, transfer it to a lidded container and freeze for at least 4 hours, or until firm.
7. 7.
   Serve the Kashmiri Almond Saffron Gelato in bowls or cones, garnished with a sprinkle of chopped almonds and a few strands of saffron.

Treat your ingredients with care...

• Almonds — Make sure to finely chop the almonds for a smooth texture in the gelato.

Tips & Tricks

• For a more intense saffron flavor, you can soak the saffron threads in warm milk for a longer period of time.
• If you prefer a crunchier texture, you can add some toasted almond flakes to the gelato mixture before churning.
• To enhance the Kashmiri flavors, you can sprinkle a pinch of ground cinnamon on top of the gelato before serving.

Serving advice

Serve the Kashmiri Almond Saffron Gelato in small bowls or cones to enjoy its creamy texture and rich flavors. Garnish with a sprinkle of chopped almonds and a few strands of saffron for an elegant presentation.

Presentation advice

To create an appealing presentation, serve the gelato in glass bowls or dessert glasses. You can also drizzle a little saffron-infused syrup on top of the gelato and garnish with a whole saffron strand for an extra touch of elegance.