| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Indian |
|
1 |
Servings |
INGREDIENTS
| 4 |
c |
Whole milk |
| 1 1/4 |
c |
Heavy cream |
| 1/4 |
t |
Grated nutmeg |
| 5 |
T |
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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