- Serves: 4
- Cook Time: 3 hours 30 minutes
- Prep Time: 25 minutes plus chilling and freezing
- Effort: hard
- 225 g caster sugar
- 125 ml water
- green cardamom, lightly crushed
- 900 g plums, halved and de-stoned
For the almond kulfi:
- 2.5 litres full-fat milk
- 125 g caster sugar
- 35 g ground pistachios or ground almonds
- 1 tsp rose water
- 01 pinches salt
1. First make the kulfi or Indian ice cream. In a wide, heavy-based saucepan gently heat the milk to boiling point.
2. Place the saucepan on a heat-diffusing mat and simmer gently over a very low heat until the milk has reduced considerably to around 750 ml of very thick liquid. This process takes around 3 hours but must be done over a very low heat otherwise the milk will burn.
3. Remove the thickened simmered milk from the heat. Whisk in the sugar, ground almonds, rosewater and salt. Set aside to cool.
4. Once cool, chill in the fridge for 1 hour, then stir to distribute the nuts.
5. Pour the kulfi mixture into 4 kulfi moulds and freeze for 4-5 hours until set.
6. Once the kulfi has set make the Plum Compote. Add the caster sugar and water to a large, heavy-based saucepan. Cook over a high heat until the sugar is dissolved. Bring to the boil and add the cardamom pods and plums.
7. Reduce the heat to a simmer and poach the plums gently until tender, around 10-15 minutes. Lift out the plums with a slotted spoon and place in a heatproof bowl.
8. Bring the syrup in the saucepan back to a rolling boil and cook until reduced and thickened. Pour the thickened syrup over the plums and set aside to stand before serving for around an hour. Remove the cardamoms at this stage.
9. Serve the warm plum compote with the kulfi.
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