Rose Water Macaroons with Frozen Pistachio Custard

To make the macaroons, preheat an oven to 350°F. Spray a baking sheet with cooking spray.

In a bowl, stir together the coconut, condensed milk and rose water. Using a medium ice cream scoop, form the mixture into about 20 balls and place on the prepared baking sheet. Bake for 4 minutes, then rotate the sheet 180 degrees and bake for 4 minutes more. Let the macaroons cool, then store in an airtight container until ready to serve.

To make the frozen pistachio custard, in the bowl of an electric mixer fitted with the whisk attachment, beat the cream on medium-high speed until medium peaks form. Immediately place in the refrigerator.

In a saucepan over medium heat, combine the water and sugar and heat, stirring, until the sugar is dissolved.

Wash and dry the whisk attachment and fit the mixer with the whisk. In a clean bowl, beat the whole eggs and egg yolk on medium-high speed until frothy. Add sugar-water mixture, the pistachios and vanilla and continue beating until cool, about 5 minutes. Remove the whipped cream from the refrigerator and gently fold in one-third of the egg mixture at a time until combined. Transfer the custard to sixteen 4-oz. ramekins or disposable aluminum cups and freeze overnight.

To serve, remove the custards from the ramekins and place 1 custard in each individual bowl. Place a room-temperature macaroon on top of each custard. Serve immediately. Serves 16.

Recipe by Chef Michael Solomonov, Zahav, Philadelphia.