Blooming the saffron in ice helps release its flavour gradually and results in a deeper colour
| انشأ بواسطة | سبينس |
| وقت التحضير | 25 دقائق |
| مدة التجميد | 6-4 ساعات |
| وقت الطهي | 15 دقائق |
| عدد الأفراد | 6 |
| مطبخ | Middle Eastern |
| النظام الغذائي | نباتي |
| إرشادات التحضير | وصفة متوسطة السهولة |
| سعرات حرارية | 222 |
| دهون | 7g |
| المشبعة | 4g |
| بروتين | 10g |
| الكربوهيدرات | 32g |
| السكريات | 13g |
| نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان. تعرف على المزيد | |
المكونات
طريقة التحضير
تحميل PDFPlace the saffron threads in a small bowl along with the ice cube. Allow the ice to melt completely.
Line an 18cm x 24cm rectangle tray with baking paper.
Peel and dice the mangoes and set aside a handful for later. Zest the lemon. Add the rest of the mango, honey, vanilla extract and zest to a blender. Blitz until smooth and creamy.
Combine the labneh and saffron until smooth. Begin layering the tray with a few spoonfuls of the labneh, followed by a few spoonfuls of the mango purée, alternating to create a dappled mixture. Add the reserved diced mango and press down into the tray to get an even layer. Cover with another sheet of baking paper and freeze for 4-6 hours.
Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper.
Melt the butter. Combine the monk fruit sweetener with the cardamom. Lay one sheet of filo pastry on a clean surface and brush it lightly with the melted butter. Sprinkle over a small amount of the spiced sweetener and place another filo sheet on top, brush with more butter, and repeat the process, layering all eight sheets. Once all the sheets are stacked, use a sharp knife to cut the filo into 6cm x 6cm squares. Transfer the filo squares to the tray and bake for 8-10 minutes, or until golden and crisp. Allow to cool completely.
Remove the tray from the freezer and invert it onto a board. If you struggle to remove it, dip the tray into hot water for 3 seconds and it should release. Slice the frozen mango labneh into eight equal 6cm x 6cm squares. Place one filo wafer on a serving plate, top it with a square of frozen mango labneh. Top with another filo wafer to make an ice cream sandwich. Repeat the process with the remaining frozen mango labneh and filo wafers.
Decorate with edible flowers and serve immediately.
