Plum kulfis
Choosing pink-fleshed plums will give you the most stunning colour in this winning prepare-ahead dessert for friends
Difficulty and servings
Makes 6
Preparation and cooking times
Prep 20 mins
Cook 12 - 15 mins
plus 4 hours freezing
- 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.
Per serving
365 kcalories, protein 8.0g, carbohydrate 66.0g, fat 10.0 g, saturated fat 5.0g, fibre 2.0g, sugar 66.0g, salt 0.27 g
Recipe from Good Food magazine, September 2008.
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http://www.bbcgoodfood.com/recipes/7710/
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Ingredients
- 3 cardamom pods
- 700g plums , halved and stoned
- 100g caster sugar
- 400ml can condensed milk
- 150ml milk
- 2 tbsp chopped pistachios
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Difficulty and servings
Makes 6
Preparation and cooking times
Prep 20 mins
Cook 12 - 15 mins
plus 4 hours freezing
Deliciously different
Ingredients
- 3 cardamom pods
- 700g plums , halved and stoned
- 100g caster sugar
- 400ml can condensed milk
- 150ml milk
- 2 tbsp chopped pistachios
Per serving
365 kcalories, protein 8.0g, carbohydrate 66.0g, fat 10.0 g, saturated fat 5.0g, fibre 2.0g, sugar 66.0g, salt 0.27 g
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26 May 2009
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08 August 2010
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28 February 2012
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