Desserts 🤖 AI Generated

Bingsu Kunafa – Crispy Cheese Ice with Rose Syrup

A stunning Korean-Middle Eastern fusion dessert: silky shaved ice crowned with warm, caramelized shredded knafeh cheese and floral rose syrup. Our Fat Switch cuts 40% of calories by swapping heavy condensed milk for evaporated skim milk and using part-skim mozzarella, delivering the same indulgent richness without the guilt.

25m

Prep Time

15m

Cook Time

Servings

312

Calories

14g

Protein

🛒 Ingredients

✓ 4 cups filtered water (for shaved ice)
✓ 1/2 cup evaporated skim milk
✓ 2 tbsp honey
✓ 100g part-skim mozzarella, finely shredded
✓ 10g white cheddar, finely shredded
✓ 1 tsp unsalted butter
✓ 1/4 tsp ground cardamom
✓ 2 tbsp rose syrup (or homemade rose water + 1 tbsp sugar syrup)
✓ 2 tbsp roasted unsalted pistachios, crushed
✓ 1 tbsp desiccated coconut, lightly toasted
✓ 2 tbsp rose water
✓ 1/4 cup water
✓ 3 tbsp honey
✓ Pinch of saffron threads (optional, for color)

👨‍🍳 Instructions

1. Prepare the Shaved Ice Base: Boil 4 cups filtered water, then let cool to room temperature. Pour into a shallow metal loaf pan or ice cream maker container. Freeze for 3–4 hours until partially frozen but still slushy.

2. Make the Rose Syrup: In a small saucepan, combine 2 tbsp rose water, 1/4 cup water, and 3 tbsp honey. Heat gently over medium heat for 3–4 minutes until the syrup is warm and slightly reduced. If using saffron, steep for 2 minutes. Set aside to cool slightly.

3. Shave the Ice: Using a fork, scrape the partially frozen ice in the pan vigorously to break up crystals into fine, fluffy shards. If using an ice cream maker, follow manufacturer's instructions to create shaved ice texture. Divide into two chilled bowls and return to freezer until serving.

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4. Toast the Cheese: Heat 1 tsp unsalted butter in a medium non-stick skillet over medium heat. Add combined shredded part-skim mozzarella and white cheddar. Stir occasionally for 5–6 minutes until the cheese turns golden-brown and begins to crisp at the edges, creating small caramelized clusters. Do not overheat.

5. Season the Warm Cheese: Remove the skillet from heat. Sprinkle 1/4 tsp ground cardamom over the warm cheese and gently toss to coat. The cardamom should warm in the residual heat for 30 seconds, releasing its aromatic oils.

6. Assemble the Bingsu: Remove the bowls of shaved ice from the freezer. Drizzle each bowl with 1 tbsp of the warm rose syrup, pouring it gently over the ice so it coats evenly. Top each with half the warm toasted cheese mixture, letting some drip onto the ice for contrast.

7. Garnish and Serve: Scatter 1 tbsp crushed roasted pistachios and 1/2 tbsp toasted coconut over each bowl. Drizzle with remaining rose syrup. Serve immediately while the ice is cold and the cheese is still warm.

📊 Nutrition per Serving

Calories312 kcal

Protein14g

Carbohydrates52g

Fat10g

🏷️ Tags

#Korean shaved ice dessert#knafeh cheese recipe light#low-calorie bingsu

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