This Persian rose flavoured frozen yoghurt takes inspiration from kulfi – a delicious ice cream-like dessert that originated in India. This vibrant pink treat is perfect for a hot day when you fancy something creamy yet light and refreshing.
Persian rose frozen yoghurt with pistachios
Ingredients
- 200g homemade yoghurt
- 100g fresh raspberries
- 1 tbsp honey
- 1 tsp rosewater
- 50g pistachios, shell off, finely chopped
- Dried rose petals
- 4 dariole moulds
Method
- Blend the yoghurt with the fresh raspberries, honey and rosewater. Scatter half the petals into the bottom of the dariole moulds and pour in the yoghurt mixture. Top the yoghurt with the remaining pistachios and rose petals and place in the freezer overnight.
