Name: Wild Orchid Ice Cream in Filo Cups
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: Serves 6
Cuisine: Anatolian
Ingredients: 2 tsp salep flour or cornflour/cornstarch; 700 ml/24 fl oz/2¾ cups whole milk; 3 sheets of filo/phyllo pastry; 2 tbsp roughly chopped shelled unsalted pistachios, plus extra for sprinkling; 1 tsp rosewater; 175 g/6 oz/scant 1 cup caster/superfine sugar; ¼ tsp mastic powder or about 2 small mastic tears ground using a pestle and mortar, or xanthan gum; dried edible rose petals, to decorate (optional); 40 g/1½ oz/3 tbsp butter

Preparation info

Serves
6

Difficulty
Medium
Ready in
55 min

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

Salep flour, which gives this ice cream its light and elastic consistency, is milled from the dried tubers of a species of wild orchid found in the Anatolian plateau. These tubers apparently resemble the testicles of a fox, and this gave the flour its name! It’s widely thought to be an aphrodisiac.