RECIPES > DESSERTS > Raspberry Kulfi

Raspberry Kulfi
    1 litre full fat milk
    500g raspberries
    1 tbls corn flour
    100g double cream
    100g sugar
    40g raisins

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1. Place the milk in a large, heavy based pan, bring it to the boil and then
  reduce the heat to a rapid simmer and cook until it has reduced by half,
  stirring continuously.
2. Next add the sugar, cream and raisins to the milk, stir until the sugar has
3. In a cup, dissolve the corn flour in a little cold milk, pour the corn flour mixture
  into the milk, stirring all the time.  Cook until the mixture thickens to a
  custard consistency.  Remove from the heat and set aside.
4. Wash the raspberries and mash them in a bowl, add this raspberry pulp to
  the thickened milk and mix well.
5. Pour into a loaf tin and freeze overnight.
6. To serve, dip the tin in warm water for a few minutes and turn out onto a
  plate, slice and serve with some fresh raspberry sauce.