This mango kulfi recipe uses creme fraiche, coconut cream and egg yolks to create an indulgent dessert. Instead of traditional kulfi moulds, we use a loaf pan.
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What is kulfi?
Kulfi, also known as malai kulfi, is an Indian frozen dessert similar to ice cream. It’s traditionally made with full-fat milk.
Ingredients
Method
1.Grease a 9.5cm x 20cm loaf pan; line base and two long sides with baking paper, extending paper 5cm over the sides.
2.Blend or process mango until smooth; pour into loaf pan. Freeze for 2 hours or until firm.
3.Stir passionfruit pulp, sugar and ¼ cup (60ml) water in a small saucepan over low heat until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, for 5 minutes or until syrup is reduced by half.
4.Beat egg yolks in a small bowl with an electric mixer until pale and creamy. With motor operating, gradually add hot passionfruit syrup. Continue beating for 3 minutes or until mixture cools. Fold in coconut cream and crème fraîche. Pour mixture into pan. Cover and freeze overnight or until firm.
5.Invert Kulfi onto a platter. Serve topped with extra mango slices and extra passionfruit pulp.
Kulfi can be made a week ahead.
Note
