50 g Dried milk powder
2 tb Single cream; up to 3
2 lg Slic white bread
Oil for deep frying
1 150 millilit cream milk
50 g Caster sugar
1 Pinches saffron; pounded
2 ts Unsalted pistachio nuts;
-chopped
Silver leaf; (optional)
Mix the milk powder and cream together until you have a binding
consistency. Cover and chill for 1-2 hours.
Trim off the crusts from the bread and cut them into half moon shapes or
triangles.
Heat the oil in a wok or other suitable pan over a medium heat. Fry the
slices of bread until they are well browned. Drain on absorbent paper.
In a separate pan, put the milk, sugar and saffron together and bring to
simmering point. Add the fried bread and cook until the bread has absorbed
all the milk.
Transfer the bread to a serving plate and spread the dried milk mixture
over the top. If the mixture is hard, use a fork to break down the lump.
Garnish with the pistachio nuts and silver leaf (if using). Serve at room
temperature.
Yields
1 servings
