Bombay Crush
Ingredients
Milk Jelly
250ml water
125ml milk
1 tbsp china grass powder/agar agar
Bombay crush
4 cups vanilla ice cream, plus extra for serving
1.5 cups milk
1-2 tbsp rose syrup, or more if needed
1/2 tsp ground cardamom
Pinch nutmeg
1 tsp basil seeds
Crushed pistachios, for serving, optional
Method
Milk Jelly
Add the water, milk, and china grass powder, and whisk into a saucepan. Place on medium heat and allow to come to a boil, whisking constantly to prevent the mixture from burning. Remove and place in a small heat-proof bowl or casserole, cover with cling film, and allow to cool before refrigerating until set. Once set, grate the jelly or cut into cubes and set aside.
Soak 1 tsp of basil seeds in 125ml of water and set aside until they swell up and form a gel – 1 hour.
Add the ice cream, milk, ground cardamom, nutmeg, and rose syrup to a blender. Blend till smooth. Taste and adjust flavour to your liking by adding more cardamom or rose syrup.
Assemble
You’ll need 4 tall glasses, add in milk jelly cubes or grated milk jelly to the bottom of each glass as well as a generous helping of the soaked basil seeds.
Fill each glass with the Bombay crush mixture, and top each glass with a scoop of ice cream, extra milk jelly, basil seeds, and crushed pistachios.
Serve immediately and enjoy!
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