Rose Infused Polenta Cake, Pistachio Ice Cream.
Ok, ok so I didn’t make another cake especially, but transformed another half of the polenta cake I had made a few days earlier. This time I made a rose syrup to moisten the cake even more, sat it on a pomegranate molasses syrup and topped with pistachio ice cream. If only there were some left and I could go and get some now.
Cake: I used a round cutter to make a nice shape out of the excess polenta cake(http://wp.me/p2fe8y-7p). 3 Tbsp sugar, 3 Tbsp rose water.
- 800ml milk
- 4 egg yolks
- 1 vanilla pod
- 100g liquid glucose or sugar
- 100g Pistachios.
1) Make your ice cream by heating milk, syrup and split vanilla pod in a pan. Bring to boil remove from heat and let infuse. Beat the egg yolks until they go pale in colour. Add some cooled but warm milk to the mix, then put this back in pan with the rest of the milk. Stir over a low heat until this thickens. Put in a container with cling film on top.
2) When ice cream mix is cool,blitz 50g of pistachios, then stir this through the mix until it turns a nice green colour. Add a pinch of salt, then churn in ice cream maker. Once done fold in the remaining pistachios roughly chopped. Transfer to suitable container and keep in freezer until ready to serve.
3) Heat sugar and rose water until combined and beginning to go slightly tacky. Pour this over the cake. Create a nice pattern over the plate with pomegranate molasses, centre the cake and top with a scoop of ice cream.