- 3 pieces white/wholemeal bread (approx. 100g)
- 1 litre soy milk (or a thick quality plant milk)
- 1-2 pinches of saffron (about 1/4 tsp)
- 1/2 tsp cardamon powder
- 1/2 cup sugar
- 1 tsp rosewater
- 1/4 cup chopped almonds
- 3 tbsp cranberries
METHOD
- Slice the edges off the bread. Pulse it in a blender to make coarse breadcrumbs. Keep aside.
- Transfer milk, saffron, cardamon powder into a deep and wide pan and bring to boil on medium-high heat. Keep stirring frequently and scrap off the edges during the process.
- Once the milk is boiled, turn the heat to medium and add all the remaining ingredients.
- Stir and cook while stirring frequently until the mixture is thick (béchamel sauce consistency)
- Switch off the heat, let it cool a little and pour it into rectangular/square shaped freezable container. Cover and freeze until set (preferably overnight)
- Take it out and cut into thick strips and enjoy !