While the sorbet is sweet it is not overly so, but the flavor and scent do make it an intense mouthful вЂ“ I felt like I was eating frozen poetry. Thin strands of sour cherry (or faloudeh вЂ“ shredded rice flour strands flavored with sour cherry) add an even more exotic note and a bit of drama and texture to the palate. The Rose Sorbet with Sour Cherry is a soft, pale mauve with a haunting floral perfume and taste. Mashti MaloneвЂ™s all-natural, Persian-inspired products are now available a bit more widely at least on the West Coast of the U.S., and the company has mail order capability, so I thought it was okay to tell you about my favorite food I ingested at the show that year вЂ“ Rose Sorbet with Sour Cherry. I spotted the brand in my local Whole Foods and checked on the website. 419 Likes, 11 Comments - Mashti Malones Ice Cream (mashtimalones) on Instagram: Kick off the weekend with a Mashti special. Serve warm or store with waxed paper between them.But things have changed. However, brothers Mashti and Mehdi Shirvani installed a colorful interior at their Persian-tinged ice cream parlor. Gently shake off excess syrup and place back on wire racks to drain syrup. Hollywood may be in the midst of an aesthetic upgrade, but the strip mall that houses Mashti MaloneвЂ™s remains well worn. to 2 min., depending on how saturated you want them. ApDestination Ice Cream, Ice Cream, travel California, homemade ice cream, ice cream, ice cream blog, ice cream travel, in search of a scoop, insearchofascoop, Los Angeles, Los Angeles homemade, Mashti MaloneвЂ™s, travel jamiefeinberg 1 Comment.

While still warm, dunk zoolbia into syrup 30 sec.

Using tongs, carefully transfer to wire rack set in baking sheet to drain. Pipe batter into oil in swirling motion, similar to how youвЂ™d pipe a funnel cake, and fry until golden brown, 30 sec.

Put small tip on piping bag or snip 1 corner off plastic bag. Owners Mashti and Mehdi Shirvani, credited with bringing Persian ice cream flavors to California in 1980 at their flagship 1525 N La Brea Ave, will open their second store forty years later in February.To achieve authentic, unique flavors, their creamery gets its ingredients from overseas, like saffron from Iran and Alphonso mangos from India.

Remove from heat and stir in cardamom if using.

Reduce heat, add zest (if using) and remaining saffron, and simmer, stirring occasionally, 2 min. In saucepan, combine sugar, honey, water, and rosewater and bring to a boil.

Scrape batter into piping bag (or gallon-size resealable bag) and let rest 20 min.

Add flour mixture to yogurt mixture, beating until batter is very smooth and the consistency of glue (add water 1 Tbsp at a time to adjust).

However, Mashti Malones has several spots reserved for their customers (basically right in front of their store), so 95 of the time I can pull right in to one of those. In large bowl, using electric mixer, combine yogurt, rosewater, butter, cardamom (if using), and half of steeped saffron water. Now, a note about parking-Mashti Malones in just one store in a mini mall of stores (one of which is the ''Lava Lounge,'' a grimy rock bar or something).

Meanwhile, prepare batter: Into medium bowl, sift together cornstarch, cake flour, and baking soda.

Mashti and Mehdi Shirvani are credited for introducing Persian ice cream to LA. Let cool to room temp, then let steep at least 1 hr. Mashti Malone's Ice Cream has been a Hollywood staples since the 1980s.

Prepare saffron: Put saffron in small heatproof bowl and stir in2 Tbsp boiling water.

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