Plum kulfis

Plum kulfis

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(6 ratings)

Prep: 20 mins Cook: 12 mins - 15 mins Plus 4 hours freezing

More effort

Makes 6
Choosing pink-fleshed plums will give you the most stunning colour in this winning prepare-ahead dessert for friends

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal365
  • fat10g
  • saturates5g
  • carbs66g
  • sugars66g
  • fibre2g
  • protein8g
  • salt0.27g
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Ingredients

  • 3 cardamom pods
  • 700g plums, halved and stoned
    Plum

    Plum

    pl-um

    The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…

  • 100g caster sugar
  • 400ml can condensed milk
  • 150ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 tbsp chopped pistachios

Method

  1. 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.

  2. 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.

  3. 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.

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Comments (4)

moirashaw1's picture
3.75

Yes, a real show stopper! Treat like ice cream ie take out freezer and remove from mould, then leave for few minutes to allow the kulfi to thaw a little. I used small,plastic cups so was easy to squeeze out and made a nice shape.

ecchapman's picture
5

A real show stopper for a special meal. Delicious and so pretty. I never associated plums with glamorous food - but this is it!

hazelp's picture
5

A really easy recipe to prepare, it has a lovely almost sorbet like texture and can be eaten straight from the freezer. I will try this again using other fruits. I think apricots will be nice. It does need overnight freezing.

mosdela's picture

A beautiful tasting dessert if not a little sweet.

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