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Honey and saffron kulfi
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Prep Time:
525 minutes
525 minutes
Cook Time:
5 minutes
5 minutes
Total Time:
530 minutes
530 minutes
Ingredients:
- 42.90 gm honey
- Vegetable oil, to grease
- 80g pistachio
- 310ml milk
- 185ml condensed milk
- 185ml thickened cream
- Large pinch saffron threads
- 80.00 ml diced dried apricot
Instructions:
- Grease six 1/2 cup (125ml) dariole moulds with a light touch. Distribute the pistachios evenly among the moulds.
- Combine milk, condensed milk, cream, saffron, and honey in a saucepan over medium heat. Bring to a gentle simmer for 3 minutes. Remove from heat and let cool for 30 minutes.
- Pour the mixture into the moulds, making sure to distribute it evenly. Cover the tray loosely with foil and freeze for 6-8 hours or overnight until firm.
- To serve, briefly dip the bases of the moulds in hot water, then turn them upside down onto serving plates. Garnish with a luscious apricot on top before delighting your guests with this elegant dessert.
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