RECIPE: Coriander Kulfi

Check out this unusual dessert using this store-cupboard essential
ByJasmine BandaliWednesday , 07 May 2014
RECIPE: Coriander Kulfi
© ITP Images

CORIANDER KULFI

SERVE 4

INGREDIENTS
600ml full-fat milk
300ml double cream
3 black cardamom pods
80g coriander leaves, chopped
5 tbsp granulated sugar
6 tbsp whipping cream, whipped to soft peaks

METHOD
1. Pour the milk and double cream into a heavy-based pan, add the cardamom pods and bring to the boil. Reduce the heat and simmer, stirring constantly to prevent sticking, until the mixture has reduced to a third of its original volume. Stir in the remaining sugar; discard the whole cardamom. Leave to cool and then chill.  

2. Add the coriander leaves and the reduced milk in a blender and blitz to a fine paste. Pass through a fine sieve and set aside.

3. Fold the whipped cream into the coriander mixture and pour into kulfi moulds (cone-shaped moulds), filling them full. Freeze until firm. Return the moulds to the freezer.

4. To serve: unmould the kulfi, slice into 4 and serve with crushed meringues and chocolate chips. 

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