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Falooda Rose Sorbet 48g granulated sugar 3g sorbet stabilizer 600g water 200g granulated sugar 20g trimoline 50g glucose powder 10g lemon juice 40g rose syrup 30g rose water 1. Combine first measurement of sugar and stabilizer. 2. Heat water to 50ยบC/120ยบF. Whisk in stabilizer, then remaining sugar, glucose, and trimoline. Bring to a boil for about 30 seconds. Remove from heat. 3. Chill and allow syrup to mature at least 4 hours. 4. Combine syrup with the lemon, rose syrup, and rose water. Process in batch freezer.
Basil Seeds 5g basil seeds 40g simple syrup 20g lemon juice 1. Combine seeds and liquid and allow to stand for at least one hour to fully hydrate. Reserve under refrigeration.
Saffron Cream pinch saffron 85g heavy cream 70g granulated sugar 40g pasteurized liquid egg yolks 1. In a saucepan, lightly toast the saffron. Remove from heat and add the cream, followed by the sugar and bring to a boil over medium heat. 2. Remove from heat and very carefully whisk in egg yolks. 3. Strain through a chinois and chill. 4. For assembly, combine base with equal weight of whipped cream.
Assembly mango, diced pistachio, chopped falooda noodles, briefly boiled 3-4 minutes and shocked in ice water 1. Assemble all ingredients into desired glasses or dishes.
Michael Laiskonis Workbook www.mlaiskonis.com March 2009