Pink Ice
4 servings
70 minutes
Pink ice is a refined treat inspired by Eastern desserts, where rose water and coconut cream create a delicate aroma and rich flavor. This dessert has a refreshing yet creamy character, perfectly blending the sweetness of condensed milk with light floral notes. Historically, rose water has been used in the cuisines of various cultures, especially in Arab and Indian kitchens, adding noble elegance to dishes. Serving icy crystals on a glass plate sprinkled with rose petals turns it into true gastronomic poetry. It is perfect for summer evenings, celebrations, and romantic encounters, leaving an unforgettable impression with its airy taste and delightful texture.
1
Pour water into a small saucepan and add coconut cream. Heat the mixture, stirring constantly, without letting it boil. Remove from heat and let it cool. Add condensed milk, rose water, and food coloring (if using).
- Water: 400 ml
- Coconut cream: 2 tablespoons
- Condensed milk: 4 tablespoons
- Rose water: 2 tablespoons
2
Pour into a freezer container and freeze for 1-1.5 hours. Then take it out of the freezer and fluff with a fork. Return to the freezer and freeze until firm.
3
Place ice on a glass dish and sprinkle with pink petals.