| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Clprime3 |
1 |
servings |
INGREDIENTS
| 24 |
oz |
Heavy cream |
| 8 |
oz |
Milk |
| 3 |
oz |
Sugar |
| 1 |
|
Piece vanilla bean |
| 1 |
pn |
Salt |
|
|
***RASPBERRY-LEMON VERBENA SYRUP WITH |
|
|
; BERRIES*** |
| 12 |
oz |
Water |
| 8 |
oz |
Sugar |
| 1 |
pt |
Red raspberries |
| 1/2 |
oz |
Lemon verbena |
| 1 |
|
Lemon; Zest of |
| 1/2 |
pt |
Red raspberries |
| 1/2 |
pt |
Black raspberries or blackberries |
INSTRUCTIONS
VANILLA BEAN KULFI
In a small pot, combine all ingredients with the exception of salt. Over a
medium flame, bring mixture to a simmer. Reduce the heat and cook until the
mixture has been reduced by 1/3 of original volume. Stir frequently. When
mixture has been reduced, add the salt. Cool.
Pour mixture into 4 to 5 conical shaped paper cups. Freeze. The kulfi
should be allowed to freeze for 8 to10 hours.
RASPBERRY-LEMON VERBENA SYRUP WITH BERRIES:
In a small sauce pot, combine the water, sugar, lemon zest. Bring to a
simmer and add the lemon verbena. Pull the pot from the flame and allow to
infuse for about 30 minutes. Place pot back on a low flame and add the
raspberries. Bring entire mixture to a simmer and cook for about 15
minutes. Cool slightly and pass mixture through a chinois. Chill syrup.
Simply toss the fresh berries in the syrup just a few minutes prior to
serving.
To serve, pull the kulfi from the freezer and unwrap paper. Place kulfi in
a bowl and serve the fresh berries tossed in syrup along side the kulfi.
Converted by MC_Buster.
Per serving: 3704 Calories (kcal); 259g Total Fat; (61% calories from fat);
22g Protein; 347g Carbohydrate; 964mg Cholesterol; 515mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 51
1/2 Fat; 21 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0027
Converted by MM_Buster v2.0n.
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