Faloodeh Shirazi

Ingredients

• 60 g cornflour
• 400 ml cold water
• 200 g caster sugar
• 250 ml water, for the syrup
• 30 ml rose water
• 45 ml lime juice
• 2 litres iced water
• 60 ml sour cherry syrup, to serve

Equipment

Piping bag · Sheet pan

The words inside

Sour Cherry

Allergen screen

None found among the 14 screened.

Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.

Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.

Method

1. Dissolve the sugar in the 250 ml water, boil it 2 minutes, then cool it completely and stir in the rose water; added to a hot pan its scent goes up the extractor. 2 min
2. Whisk the cornflour into the 400 ml cold water, then cook it over medium heat, stirring without stopping, until it turns from milk white to a translucent glossy paste that holds the trail of the spoon, about 4 minutes. Keep it moving a minute longer to cook out the raw taste. 4 min
3. Press the hot paste through a potato ricer, or a piping bag fitted with a 3 mm nozzle, into the bowl of iced water; the threads set as they fall. Leave them 5 minutes, then drain. 5 min
4. Fold the threads through the cold syrup in a shallow metal tray and freeze, dragging a fork through the whole tray every 30 minutes for about 3 hours, until it is a loose slush of separate icy threads. 30 min
5. Spoon into chilled glasses and pour the lime juice and sour cherry syrup over at the table.