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By blucoat on April 11, 2009
"This delicious, easy, and pareve mousse recipe was printed in the "New York Times" (March 2007) and adapted from "Dulce lo Vivas: La Reposteria Sefardi," ("Live Sweet: the Sefardi Bakery") by Ana Bensadón. It can also be baked as a cake (at 350F for about 50 minutes). Mousse must be chilled for 24 hours."
Prep Time: 15 mins
Total Time: 25 mins
By Sephardi Kitchen on August 8, 2008
"This was the first time I ever made custard-based ice cream, and it was delicious! The rose water and saffron go great together, without overpowering each other. I doubled the original recipe, since most ice cream machines need at least 4 cups of liquid (also because my family gobbled it up in no time!)."
Ingredients: rose water, egg yolks...
Prep Time: 30 mins
Total Time: 4 hrs 30 mins