Ferni with Strawberries & Cardamom Crumble
When the conversation about posting recipes for a virtual picnic to celebrate Tirgan , an Iranian midsummer festival, came up, I knew exactly what I wanted to share with you. Yes, you guess right something that doesn't need me to stand by the hot oven :) as here in LA, summer is in full swing and there is no relief from the heat.
Ferni is a humble and versatile Iranian dessert made with rice flour, milk, and naturally gluten free. It's creamy, soft, and scented with rose water. Ferni can be served hot or cold depending on the season. Even though Ferni on it's own is delicious, but I always like to add a bit of colors and flavor to it, specially during summer time and with the abundance of summer fruits.
For the purpose of this day and the picnic, I made them in mason jars but if you want to serve them for dessert at home, use clear glasses or jars to show the beautiful layers.
Before we get to the recipe, don't forget to check the work of other amazing Iranian food bloggers at the bottom of this page & have fun baking, reading, and living an amazing life :)
I use fresh strawberries, you need about 20oz to make the puree, wash, damp dry, and blend the strawberries in the food processor.
Blooming gelatin: this is a term when we use gelatin sheets in baking. To bloom gelatin, simply means to soak gelatin in cold water, enough water to cover gelatin, for 5-10 minutes or less. Once gelatin is soft, squeeze the excess water out and add gelatin to the puree.
Sweetness: I'm not a big fan of overly sweet desserts and pastries, you might want to add more sugar to strawberry puree like 2 or 3 tablespoon.
Flavoring: I love rose water flavor, but if you don't, just simply skip that or add vanilla or strawberry flavor to your Ferni.
Rice flour: You can purchase rice flour from Whole Foods or Middle Eastern stores. When making Ferni, make sure you cook it on low heat and slowly. Also remember that once Ferni gets cold, gets much thicker, so you might want to remove it from the heat once it's thick but not too thick.
Toppings: Traditionally, we top Ferni with cinnamon, but given the summer season, you can top the Ferni with fresh fruits or cardamom crumbles, I skipped cardamom crumbles since it's just too hot. But in I have to say the crunchy cardamom crumbles pair really well with creamy Ferni. I will share the recipe just in case you want to make it.
Ferni with Strawberry pudding
Serves: 4| Time: 3 hours
Strawberry pudding Ingredients:
- 280g strawberry puree
- 65g condensed milk
- 130g whipping cream
- 9g or 3 gelatin sheets
- Bloom the gelatin and set aside. In a small sauce pan, heat half of the puree to approximately 150°/70°C and remove from heat, add bloomed gelatin to the puree, mix well, and let cool
- Once the puree/gelatin mix is at room temperature add the rest of puree with milk and set aside.
- Whip the cream to stiff peaks and gently add to the milk/puree mix.
- Use a ladle to divide the puree between your favorite jars or glasses and place them in the refrigerator for about 2 hours.
- 3 cups or 672g milk, cold
- 3 tablespoons fine rice flour
- 3 tablespoons sugar
- 2 tablespoons rosewater
- Whisk together rice flour, sugar, and cold milk and place in medium sauce pan on low heat.
- Constantly stirring until the milk comes to a boil and you have a thick & creamy pudding.
- Remove from the heat, let cool for 5-10 miutes
- Get the jars / glasses from the fridge and use a ladle and divide the Ferni between the jars
- Place in the fridge for an hour or so until the Ferni is firmed.
- Top the Ferni with fresh berries or with cardamom crumbles
- ½ cup flour
- ½ cup sugar
- ¼ cup butter, cubed, chilled
- 1-teaspoon cardamom powder
Cover a baking sheet with parchment paper. Pre-heat the oven to 320°F
Whisk the sugar, flour, and cardamom together in a small bowl and add the cubed & chilled butter, lightly mix the butter with the flour using a fork or a pastry blender until crumbly. Remember avoid touching the mixture with your fingertips, the warmth of your fingertips will melt the butter and it will change the texture of the crumbles. Sprinkle the crumbles on the baking sheet and bake for about 5-10 minutes until golden brown and crispy. Remove from the oven and let cool completely. Once cooled, it should be crispy and crunchy, sprinkle on your Ferni
Hope you enjoy this recipe and have a happy and lovely summer day wherever you are.