Plum Kulfis Recipes
PLUM KULFIS
Choosing pink-fleshed plums will give you the most stunning colour in this winning prepare-ahead dessert for friends
Provided by Mary Cadogan
Categories Dessert
Time 4h35m
Yield Makes 6
Number Of Ingredients 6
Steps:
- Split the cardamom pods and remove the seeds, then crush the seeds with a pestle and mortar or the end of a rolling pin in a cup. Put in a pan with the plums, sugar and 5 tbsp water, then bring to the boil. Reduce the heat, cover, then cook for 10 mins until the plums are very soft. Tip into a food processor and blend until smooth. Pour into a jug and leave to cool.
- Mix together the condensed milk, milk and 300ml of the plum purée. Pour into 6 moulds, ramekins, plastic beakers or small cups, then freeze for 4 hrs or until firm.
- To serve, dip each mould briefly into hot water, then invert them onto small plates. Pour a little plum purée around each kulfi and sprinkle with chopped pistachios.
Nutrition Facts : Calories 365 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 66 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.27 milligram of sodium
PLUM COULIS
This recipe was created to accompany Grilled Shellfish and Potato Salad with Avacado Salsa, Scallion Oil, and Plum Coulis. Can be prepared in 45 minutes or less.
Yield Makes 2/3 cup
Number Of Ingredients 4
Steps:
- Pit plums and coarsely chop. In a blender purée plums with water and pour through a fine sieve into a bowl, pressing hard on solids. Discard solids. Coulis may be made 2 hours ahead and chilled, covered. Bring coulis to cool room temperature before serving.
- Just before serving, add sugar, pepper, and salt to taste.
KULFI
I grew up near Little India in California, and I loved the desserts from Indian sweets shops. One of them sold kulfi, a spiced and nutty frozen custard in cone molds. Here I use a shortcut method to make kulfi quickly and without any special equipment. The whole milk can be replaced with mango pulp for mango kulfi. -Justine Kmiecik, Crestview, Florida
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large heavy saucepan, whisk milks, cream, milk powder, cardamom, sea salt and, if desired, saffron until blended. Cook over low heat until mixture thickens slightly, about 15 minutes, stirring constantly. Do not allow to boil. Remove from heat. Strain through a fine-mesh strainer into a small bowl; cool., Stir in cashews, pistachios and extract. Transfer to six 4-oz. ramekins. Cover and freeze for 8 hours or overnight. If desired, serve with additional nuts.
Nutrition Facts : Calories 446 calories, Fat 27g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 266mg sodium, Carbohydrate 44g carbohydrate (41g sugars, Fiber 1g fiber), Protein 11g protein.
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