| 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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