Vanilla bean kulfi with raspberry-lemon verbena syrup and be
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | ounces | Heavy cream |
| 8 | ounces | Milk |
| 3 | ounces | Sugar |
| 1 | Piece vanilla bean | |
| 1 | pinch | Salt |
| ***RASPBERRY-LEMON VERBENA SYRUP WITH | ||
| ; BERRIES*** | ||
| 12 | ounces | Water |
| 8 | ounces | Sugar |
| 1 | pint | Red raspberries |
| ½ | ounce | Lemon verbena |
| 1 | Lemon; Zest of | |
| ½ | pint | Red raspberries |
| ½ | pint | Black raspberries or blackberries |
Directions
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 ⅓ 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; ½ Fruit; 51½ Fat; 21 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0027 Converted by MM_Buster v2.0n.