RECIPE: Coriander Kulfi
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
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.