PLUM KULFIS
Choosing pink-fleshed plums will give you the most stunning colour in this winning prepare-ahead dessert for friends
Provided by Mary Cadogan
Categories Dessert
Time 4h35m
Yield Makes 6
Number Of Ingredients 6
Steps:
- Split the cardamom pods and remove the seeds, then crush the seeds with a pestle and mortar or the end of a rolling pin in a cup. Put in a pan with the plums, sugar and 5 tbsp water, then bring to the boil. Reduce the heat, cover, then cook for 10 mins until the plums are very soft. Tip into a food processor and blend until smooth. Pour into a jug and leave to cool.
- Mix together the condensed milk, milk and 300ml of the plum purée. Pour into 6 moulds, ramekins, plastic beakers or small cups, then freeze for 4 hrs or until firm.
- To serve, dip each mould briefly into hot water, then invert them onto small plates. Pour a little plum purée around each kulfi and sprinkle with chopped pistachios.
Nutrition Facts : Calories 365 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 66 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.27 milligram of sodium
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