Passionfruit kulfi

Passionfruit kulfi

By
From
Spice Kitchen
Serves
6
Photographer
Jana Liebenstein

Kufiis an Indian almond ice cream, traditionally frozen in conical containers to resemble the Himalayan mountains. In India it is served with falooda, a cornflour vermicelli, which provides a contrast in temperature, taste and texture. Kulfis are eaten on all sorts of occasions – on a casual beach outing, at the movies, or as a sweet finale to a wedding. This is a hard ice cream and should be transferred from the freezer to the refrigerator five minutes before serving, to help remove the kulfifrom the mould without it melting.

Ingredients

Quantity Ingredient
315g sweetened condensed milk
500ml evaporated milk
375ml thick cream
250g passionfruit pulp, (see Note), plus extra to serve
40g ground almonds

Method

  1. Put the condensed and evaporated milks, cream, passionfruit and ground almonds in a large bowl and mix together until well combined.
  2. Pour the mixture into a freezer-proof 1.5 litre mould or terrine or into six 250 ml ramekins or dessert glasses. Cover with plastic wrap and freeze for at least 8 hours.
  3. About 5 minutes before serving, transfer the kulfito the refrigerator. When ready to serve, turn the kulfiout of the large mould or terrine, if using, onto a platter and cut into slices, or invert the individual ramekins onto plates. (If you are having difficulty getting the kulfiout, you can roll the individual ramekins between your hands to provide a little warmth and help remove the kulfifrom the ramekins. However, do not run hot water over them as this will make the surface of the ice cream melt.) If you have prepared the kulfiin dessert glasses, you can serve them straight away.
  4. Spoon the extra passionfruit pulp over the top and serve immediately.

Note:

  • You will need 4–6 passionfruit for the kulfi, or you could use canned passionfruit pulp.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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