| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Indian |
|
1 |
Servings |
INGREDIENTS
| 4 |
c |
Whole milk |
| 1 1/4 |
c |
Heavy cream |
| 1/4 |
ts |
Grated nutmeg |
| 5 |
tb |
Sugar |
| 1 |
c |
Fresh or canned mango puree; preferably Indian Alfonzo mango |
INSTRUCTIONS
Also, 2 recipes from food network that I've meant to try but haven't. They
looked great on the show, Cooking Live.
Combine the milk and cream in a medium heavy-bottomed pan and bring to the
boil. Reduce the heat and cook the milk, gently bubbling, stirring often,
until it reduces to half the amount, about 2 1/2 cups. Set aside to cool.
When cool, stir in the nutmeg, sugar, and the mango pulp. Pour the mixture
distributing it evenly, into 6 kulfi molds. If kulfi mounds are unavailable
use popover or muffin tins or small ramekins and cover with plastic wrap.
Freeze until set, about 6 hours.
To serve, remove the kulfi by running a sharp knife around the inside
surface of each mold. If necessary dip the molds in hot water to loosen
them. Slip each kulfi on a dessert plate and cut crossways into 3 to 4
slices and serve.
Yield: 6 servings
Posted to KitMailbox Digest by ddmmom@popalex1.linknet.net on Aug 29,
1998, converted by MM_Buster v2.0l.
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