Rosewater and pistachio kulfi with griddled mangoes
Rosewater & pistachio kulfi with griddled mangoes
Kulfi is usually made from milk that has been boiled for several hours. This sneaky version is made with condensed milk, so all the hard work has been done for you.
- Prep: 15 mins
Plus freezing - Serves 0
- Easy
Ingredients
- 450g tin condensed milk
- 2 tbsp rosewater
- 50g very finely chopped pistachios, plus roughly chopped pistachios to serve
- 284ml tub double cream
- 3 small, ripe mangoes
Know-how
Rosewater is made by
distilling rose petals –
boiling them gently in
water and condensing
the steam. It’s a
common flavouring in
the Middle East, Turkey
and India and as well as
giving Turkish delight its
distinctive taste it is also
used to flavour syrups,
creamy desserts and as
a dressing for fruits and
cakes. Add to water
when you’re poaching
peaches or to a sugar
syrup to stir through a
summery fruit salad.
Method
-
Squeeze the condensed milk into a bowl and beat in the rosewater and pistachios. Lightly whip the cream until it holds its shape, then fold into the pistachio mixture.
-
Pour into 6 small ramekins or pyramid moulds. Freeze, then cover with cling film.
-
To serve: Slice each mango on either side of the stone to make 6 halves, but don’t peel. Score a criss-cross into the flesh, but don’t slice through the skin. You can do this several hrs ahead. Cook on the barbecue flesh-side down until starting to caramelise. Leave as it is or turn inside out to make the segments stand proud. Serve with the kulfi scattered with the pistachios (and a squeeze of lime, if you like).
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