Vintage Cellars Catalogue - 02/02-05/04/2022 (Page 33)

the grape mango & coconut kulfi "this layered kulfi is part indian dessert and part weis bar- no ice-cream dinner party dessert because you can the table to great fanfare and then just slice it to serve." ingredients ► 200ml coconut milk → tsp natural coconut extract → large pinch of saffron threads soaked in 2 tbsp hot water until the water is cool → 4 tsp ground cardamom → cup pistachio kernels coarsely crushed method the condensed milk and continue to beat until combined and combine with the coconut milk and tin lined with plastic wrap and freeze for about 30 minutes until slightly set through the remaining cream mixture along with the cardamom and puréed firmly set kulfi from the tin and place on a serving pistachios and slice to serve tonight dir > this is an edited extract from tonight's dinner sbs rrp $45 vintagecellars.com.au