Saffron Tartlets with Rose Cream and Pistachio Honey Ice Cream with Orange Blossom Water

For the ice mass:

1. Put the condensed milk in a saucepan. Add the pistachios, orange blossom water, orange peel, honey, rose water, rose blossom syrup and sugar and bring to a boil. This creates an aromatic ice cream base, which is best put in the cold again for 2-3 hours.
2. After the cooling time, stir the Crème Double into the ice cream base and pour the mixture into an ice cream machine.

For the saffron biscuit

1. First, the eggs are separated into yolks and whites. Beat the egg whites with a pinch of salt until they are almost stiff. It is important that the bowl and the whisk of the hand mixer are free of grease! Otherwise the egg white will not become really stiff. When the egg white is almost stiff, add 100g sugar and the vanilla sugar. Continue beating until the sugar has dissolved. A solid, shiny mass is created. If you pull the club out of the egg whites, the resulting tips stop and do not or hardly lean to the side (“hard tips”).
2. Then the egg yolks with the remaining sugar and the saffron are whipped until white. The egg yolk mass is now spread on the egg whites. The two masses are then carefully mixed with a whisk. If you use the hand mixer for this, the egg mass loses volume. Then the flour with the baking powder and the starch is sifted onto the egg mixture and also carefully folded in with the whisk.
3. Spread the sponge cake thinly on two baking trays and bake at 160 ° until golden brown (don’t forget to take a sample). Let the two biscuit plates cool down and then cut out mini cake bases with a small, round cookie cutter (diameter approx. 3.5-4 cm). Store the mini floors in a plastic box to prevent them from drying out.

For the rose cream

1. Beat the softened butter loosely. Add the powdered sugar in proportions and mix well with the mixer, slowly add the cream cheese to the mixture for about 10 minutes and turn the mixer on the lowest setting. Stir only as long as necessary. Important: the butter and cream cheese must be at the same temperature. Otherwise the cream can curdle when mixed! The amount of powdered sugar can also be increased; if you like it even sweeter. When the base cream is ready, add the rose water, the GelatineFix and the vanilla extract and stir again briefly. Chill the crème.

For the pistachio cream

1. Bring the ground pistachios to the boil with 50 ml of condensed milk. Add sugar to taste. The pistachios give off their aroma to the condensed milk. Chill this pistachio base for 2 hours.
2. Beat the softened butter loosely. Add the powdered sugar in proportions and mix well with the mixer, slowly add the cream cheese to the mixture for about 10 minutes and turn the mixer on the lowest setting. Stir only as long as necessary. Important: the butter and cream cheese must be at the same temperature. Otherwise the cream can curdle when mixed! The amount of powdered sugar can also be increased; if you like it even sweeter. When the base cream is ready, add the boiled pistachios, the GelatineFix and the vanilla extract and stir again briefly. Chill the crème.