Ingredients:
1 tablespoon basil seed
3/4 cup rice vermicelli, cut into 1 inch pieces
1 cup cream
a pinch of cardamom
a pinch of saffron, crushed
1 tablespoon agave
1/4 teaspoon salt
1/2 cup mango puree
1 large mango, diced
vanilla ice cream
chopped cashews
Add 1/2 cup water to the basil seeds and set aside to soak for half an hour.
Cook the rice vermicelli and set aside.
Simmer the cream with the agave, cardamom, saffron, and a pinch of salt. Optionally, add cornstarch slurry to slightly thicken. Set aside.
To assemble layer basil seed, vermicelli, mango pulp, mango chunks, flavored cream, and ice cream. Repeat layers, then sprinkle with cashews.
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