Rose Water Macaroons With Frozen Pistachio Custard
These delightful pistachio custards with rose coconut macaroons are a dreamy dessert that offers a perfect balance of flavors and textures. The creamy frozen pistachio custard is velvety and rich, complemented by the sweet and aromatic coconut macaroons with a hint of rose water. A wonderful treat that combines indulgence and elegance, sure to impress your guests with its unique and delectable presentation.
— Constant Cookbook
Ingredients
- Cooking spray as needed
- 4 cups unsweetened shredded coconut
- 1 can (8 fl. oz.) sweetened condensed milk
- 2 Tbs. rose water
- 2 cups heavy cream
- 1/3 cup water
- 3/4 cup sugar
- 3 whole eggs plus 1 egg yolk
- 1/2 cup ground pistachios
- 1/2 tsp. vanilla extract
Instructions
- To make the macaroons, preheat an oven to 350°F. Spray a baking sheet with cooking spray.
- In a bowl, stir together the coconut, condensed milk and rose water. Using a medium ice cream scoop, form the mixture into about 20 balls and place on the prepared baking sheet. Bake for 4 minutes, then rotate the sheet 180 degrees and bake for 4 minutes more. Let the macaroons cool, then store in an airtight container until ready to serve.
- To make the frozen pistachio custard, in the bowl of an electric mixer fitted with the whisk attachment, beat the cream on medium-high speed until medium peaks form. Immediately place in the refrigerator.
- In a saucepan over medium heat, combine the water and sugar and heat, stirring, until the sugar is dissolved.
- Wash and dry the whisk attachment and fit the mixer with the whisk. In a clean bowl, beat the whole eggs and egg yolk on medium-high speed until frothy. Add sugar-water mixture, the pistachios and vanilla and continue beating until cool, about 5 minutes. Remove the whipped cream from the refrigerator and gently fold in one-third of the egg mixture at a time until combined. Transfer the custard to sixteen 4-oz. ramekins or disposable aluminum cups and freeze overnight.
- To serve, remove the custards from the ramekins and place 1 custard in each individual bowl. Place a room-temperature macaroon on top of each custard. Serve immediately. Serves 16.
- Recipe by Chef Michael Solomonov, Zahav, Philadelphia.
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