Baklava Crumb Ice Cream
Photography Carolyn Robertson.
You may have baklava before, but have you ever had a baklava crumb ice cream before? This recipe is here to change your view on ice cream...
Serves: 6
INGREDIENTS
vanilla bean ice cream
Baklava crumbs
¾ cup roughly chopped toasted nuts (use one nut or a mixture of any of the following: walnuts, almonds, pistachios, pine nuts)
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cardamom
1/3 cup brown sugar
To serve
1/3 cup chopped dried cranberries
1/3 cup chopped dark chocolate
a well flavoured runny honey
METHOD
Baklava crumbs: Put the ingredients in a food processor and pulse to combine, but leaving it with some texture.
To serve: Slice the ice cream 2 cm thick and place one slice on each plate. Top with baklava crumbs, cranberries and chocolate then drizzle with honey. Repeat to make another layer, off-setting the second slice of ice-cream. Serve immediately.
Store any unused baklava crumbs in a sealed container in the freezer. You can use them straight from the freezer as they don’t freeze into a solid mass.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.