(This is the last dessert I made not destined for the presentation.
I combined classic Persian flavors: cardamom, rose, pistachio, and saffron, and added mango for an extra kick.
I shaped the sholeh zard, or rice pudding, into firm, pressed rice cakes, inspired by Dave Chang’s ttuk, and then fried them in ghee.
The mango sorbet was just mango purée with a little bit of glucose and plenty of saffron.)
rose whipped cream
pistachio pain de gênes
mango saffron sorbet
This is my last WISE post.
It’s been real, y’all.
Just yesterday, it feels, I told you about my WISE project.
I present in a week. It’s crazy. I’ve loved every minute of this.