Varanasi x France
Paan parfait glacé with gulkand
All the after dinner paan feelings, none of the red stained shirt.
400 minTime
4 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original341kcalsame
4 gproteinsame
1 gfibresame
400minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Line a loaf tin with cling film. Blend the betel leaves and fennel with 60 ml of the cream and strain.
- 2Boil the sugar and water in a small pan on medium heat until it reaches 118°C, about 5 minutes.
- 3Whisk the yolks and pour in the hot syrup in a thin stream, then whisk 6 minutes until cool, pale and thick.
- 4Whip the remaining cream to soft peaks. Fold in the paan cream, yolk mixture and cardamom, then ripple through the gulkand, tutti frutti and coconut.
- 5Pour into the tin, cover and freeze for 6 hours.
- 6Turn out, slice with a hot knife and scatter pistachios.
Serve it like this
Lay a slice flat on a cold plate, add a small spoon of gulkand on one side and a line of chopped pistachio along the top, with a sliver of betel leaf to finish.
