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    Heavenly Ice and Sunshine Custard

    List of Ingredients




    Heavenly Ice


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    This is a fabulous recipe for a Persian dessert called Heavenly Ice (or Paradise Custard).

    4 c cold soymilk
    3/4 c cornstarch
    3/4 c sucanat
    1/4 c rose water (more or less, to taste)
    1/2 tsp cardamon (more or less, to taste)
    1/4 c finely chopped shelled, husked pistachios
    In a saucepan, combine the soymilk, cornstarch, and sucanat until well-mixed.
    Over medium heat, stir mixture until it begins to form lumps, about fifteen minutes.
    As the pudding thickens, stir briskly until smooth.
    Reduce heat; add rosewater and cardamon and mix well.
    Remove from heat and pour into a long, flat dish or baking pan.
    Sprinkle with pistachios, cover, and refrigerate until set, about 2 hours.
    Once set, cut into diamonds and serve.

    For Sunshine Custard, dissolve a small pinch of saffron in the rose water before adding to pudding.

    Recipe




 

 

 


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