| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Indian |
Indian, Desserts |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Unflavoured gelatin |
| 3 |
tb |
Water |
| 4 |
|
Ripe mangoes |
| 1/2 |
c |
Sugar |
| 1 |
tb |
Lemon juice |
| 1 1/2 |
c |
Whipping cream, whipped until stiff |
|
|
Shelled roasted pistachios ground |
INSTRUCTIONS
Mango Kulfi is a delightful Indian ice cream. Although it does not have a
custard base it does have a soft, creamy texture. You don't even need and
electric ice cream gizmo to make it! Kulfi is usually moulded into
individual portions and garnished with lots of ground roasted pistachio
nuts.
Place water in a small saucepan; sprinkle with gelatin. Allow to soften for
five minutes; cook over low heat until dissolved. Peel and pit mangoes.
Puree flesh in a blender or food processor. You should have 3-1/2 cups
puree. Place mango in a large bowl; add sugar, lemon juice and dissolved
gelatin. Stir until the sugar dissolves. Fold whipped cream into mango
mixture. Place bowl in freezer until mixture is half frozen; about one
hour. Remove from freezer; beat until smooth. Pack into individual bowls or
molds; return to freezer and freeze until about half frozen but still
creamy. Garnish with plenty or ground roasted pistachio nuts. Makes 6 1
cup molds
Origin: Appeal (quarterly publication for Overwaitea Foods) Shared by:
Sharon Stevens.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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