Flavoured with Coffee, cinnamon, cardamom and star anise make a perfect kulfi with some ice crystals...Get yourself ready for a perfect end to the day with delicious spiced coffee kulfi dessert.
Preparation time: 1 hour 15 minutes + Steeping + Freezing.
240ml double cream;
400g Tin of Evaporated milk (Normal milk would be fine as well);
400g Tin Sweetened Condensed Milk;
1 tbsp of Coffee granules or instant espresso;
2 Cracked green cardamom;
1 Cinnamon stick;
1-2 Star anise;
35g Toasted hazelnuts, chopped roughly;
How to cook:
In a medium pan, stir together cream, evaporated milk and condensed milk. Add espresso, cardamom, cinnamon, star anise and 1/4 salt over a medium flame.
Heat on a medium high flame till the espresso dissolves and the liquids are well combined.
Bring it to a boil and remove from heat.
Apply baking paper to the surface of the mixture to avoid skin formation. Let the mixture rest for at-least 1 hour at room temperature.
Now remove the whole spices and discard it.
Pour the liquid into kulfi molds and keep it in freezer for at-least 6 hours or overnight.
Garnish it with toasted hazelnuts and you are all ready to serve!
You can pour mixture directly in ramekins as well.
If you are using kulfi mold, make sure you run it under water for few seconds, flip it and tap gently to release kulfi.
This recipe is gluten free.
Fats: 36.8g Fat
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This spiced coffee kulfi recipe is adapted from LA-based food writer Nik Sharma's book The Flavor Equation (£26, Chronicle Books).