Mango Kulfi Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Unflavoured gelatin,
3 tbsp: Water,
4: Ripe mangoes,
1/2 cup: Sugar,
1 tbsp: Lemon juice,
1 1/2 cup: Whipping cream, whipped until stiff
Shelled roasted pistachios ground,
Directions:
Mango Kulfi is a delightful Indian ice cream. Although it does not
have a custard base it does have a soft, creamy texture. You dont
even need and electric ice cream gizmo to make it! Kulfi is usually
moulded into individual portions and garnished with lots of ground
roasted pistachio nuts.
Place water in a small saucepan; sprinkle with gelatin. Allow to
soften for five minutes; cook over low heat until dissolved. Peel and
pit mangoes. Puree flesh in a blender or food processor. You should
have 3-1/2 cups puree. Place mango in a large bowl; add sugar, lemon
juice and dissolved gelatin. Stir until the sugar dissolves. Fold
whipped cream into mango mixture. Place bowl in freezer until
mixture is half frozen; about one hour. Remove from freezer; beat
until smooth. Pack into individual bowls or molds; return to freezer
and freeze until about half frozen but still creamy. Garnish with
plenty or ground roasted pistachio nuts. Makes 6 1 cup molds
Origin: Appeal (quarterly publication for Overwaitea Foods) Shared
by: Sharon Stevens.
Source from luhu.jp
have a custard base it does have a soft, creamy texture. You dont
even need and electric ice cream gizmo to make it! Kulfi is usually
moulded into individual portions and garnished with lots of ground
roasted pistachio nuts.
Place water in a small saucepan; sprinkle with gelatin. Allow to
soften for five minutes; cook over low heat until dissolved. Peel and
pit mangoes. Puree flesh in a blender or food processor. You should
have 3-1/2 cups puree. Place mango in a large bowl; add sugar, lemon
juice and dissolved gelatin. Stir until the sugar dissolves. Fold
whipped cream into mango mixture. Place bowl in freezer until
mixture is half frozen; about one hour. Remove from freezer; beat
until smooth. Pack into individual bowls or molds; return to freezer
and freeze until about half frozen but still creamy. Garnish with
plenty or ground roasted pistachio nuts. Makes 6 1 cup molds
Origin: Appeal (quarterly publication for Overwaitea Foods) Shared
by: Sharon Stevens.
Source from luhu.jp