Spiced coffee kulfi

Name: Spiced coffee kulfi
Total time: 1 min
Ingredients: double cream 240ml; evaporated milk 400g tin; sweetened condensed milk 400g tin; instant espresso or coffee granules 1 tbsp; green cardamom pods 2, cracked; cinnamon stick 1; star anise 1-2; toasted hazelnuts 35g, roughly chopped

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Total: 1 hours, 15 minutes

Author : Nik Sharma

cardamom cinnamon coffee

Ingredients

Remove All · Remove Spices · Remove Staples

double cream 240 millilitersevaporated milk 400 grams tinsweetened condensed milk 400 grams tininstant espresso or coffee granules 1 tbspgreen cardamom pods 2, crackedcinnamon stick 1star anise 1-2toasted hazelnuts 35 grams, roughly chopped

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Instructions

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Step 1

Stir together the cream, evaporated and condensed milks, espresso, cardamom, cinnamon, star anise and ¼ tsp of salt in a medium pan over a medium-high heat until the espresso dissolves and the liquids are combined. Bring to a boil and remove from the heat. Press a piece of baking paper against the surface of the mixture to prevent a skin from forming and let the mixture steep for 1 hour at room temperature. Remove the whole spices and discard. Pour the liquid into six freezer-safe ramekins or lidded kulfi moulds. Cover the tops and transfer to the freezer and allow to firm up for at least 6 hours or preferably overnight.

Step 2

The kulfi can be served directly in the ramekins. If using kulfi moulds, run under water for a few seconds, flip, then tap gently to release the kulfi. Garnish with toasted hazelnuts to serve.