Advertisement
If you have a new account but are having problems posting or verifying your account, please email us on hello@boards.ie for help. Thanks :)
Hello all! Please ensure that you are posting a new thread or question in the appropriate forum. The Feedback forum is overwhelmed with questions that are having to be moved elsewhere. If you need help to verify your account contact hello@boards.ie
Hi there,
There is an issue with role permissions that is being worked on at the moment.
If you are having trouble with access or permissions on regional forums please post here to get access: https://www.boards.ie/discussion/2058365403/you-do-not-have-permission-for-that#latest

An irish take on an Indian classic - Kulfi

  • 19-08-2012 2:08pm
    #1
    Zuiderzee
    Closed Accounts Posts: 593 ✭✭✭


    A great recipe to keep up your sleve, especially if you dont want to buy an ice cream maker.

    At this time of year, foraging for fruits like blackberry or strawberry is both fun and rewarding, so if you have spent a few hours going through hedgerows then this is a great reward for all your efforts.

    It saves fruit in a new way, and with local honey its a great little recipe to keep up your sleve

    A really tasty, dense texture, it has tones of a toffee flavour because of the evaporated milk and the cardamom gives it a surprising depth - a nice contrast.

    The second time I made this, the first was about three weeks ago using blackberries but recently I was staying with friends 300 yards into Kildare over the border from Wicklow - and they have the most wonderful wild strawberries which I added to the mold - so that's where the Qulfi Cill Dara name comes from, I used blackberries in the last one I made so I would call it Connemara Kulfi - but that's for another day.

    INGREDIENTS
    450ml Evaporated milk*
    450ml Baileys Irish Cream*
    3 Cardamom pods
    3 big tablespoons organic yogurt **
    4 tablespoons honey or sugar, I prefer using honey
    Seasonal sweet soft fruit, like wild strawberry, blackberry, currants or raspberry

    Optional: A few strands of Saffron - or half a teaspoon of turmeric powder for colour

    *the Baileys or Evaporated milk can be substituted with each other
    ** You can use double cream, but I have found the yogurt gives a better texture, and you can of course use a flavored yogurt like vanilla if you like.

    Add the honey and cardamom pods to the Baileys and evaporated milk in a heavy based saucepan.
    Cook over a low heat for about 10 minutes, stirring and scraping the sides and bottom of the saucepan.

    After ten minutes remove from the heat and strain through a fine sieve to remove the cardamom pods, seeds and saffron strands if you are using them.

    Leave aside until it has cooled a bit, about hand temperature is fine, then stir in the Yogurt and fruits if you are using them.

    Pour into a mold or tin and chuck it into the freezer for 4 or 5 hours, overnight is fine.

    To remove from the mold or glass, dip the container into warm water and press out the kulfi. I serve in slices with a sprig of mint
    Tagged:


Advertisement