Yield: 1 Servings
|4 cups||Whole milk|
|1¼ cup||Heavy cream|
|¼ teaspoon||Grated nutmeg|
|1 cup||Fresh or canned mango puree; preferably Indian Alfonzo mango|
Also, 2 recipes from food network that I've meant to try but haven't. They looked great on the show, Cooking Live.
Combine the milk and cream in a medium heavy-bottomed pan and bring to the boil. Reduce the heat and cook the milk, gently bubbling, stirring often, until it reduces to half the amount, about 2½ cups. Set aside to cool.
When cool, stir in the nutmeg, sugar, and the mango pulp. Pour the mixture distributing it evenly, into 6 kulfi molds. If kulfi mounds are unavailable use popover or muffin tins or small ramekins and cover with plastic wrap.
Freeze until set, about 6 hours.
To serve, remove the kulfi by running a sharp knife around the inside surface of each mold. If necessary dip the molds in hot water to loosen them. Slip each kulfi on a dessert plate and cut crossways into 3 to 4 slices and serve.
Yield: 6 servings
Posted to KitMailbox Digest by ddmmom@... on Aug 29, 1998, converted by MM_Buster v2.0l.