Pistachio Kulfi with Saffron
Crème Anglaise
SERVES 6
1/3 gallon whole milk
¼ cup sugar, or to taste
½ teaspoon ground green cardamom seeds
¼ cup ground pistachios
¼ cup pistachios, coarsely chopped
Place the milk in a large, saucepan and bring to
a boil over high heat. Continue to boil, stirring,
about 2 to 3 minutes. Reduce the heat to medium low
and simmer, stirring and scraping the bottom
and sides of the wok often, until the milk is
reduced, about 45 minutes.
Mix in the sugar, cardamom seeds and ground
pistachios. Cook, stirring, until the sugar melts and
the pudding thickens again. About 5 to 7 minutes.
Transfer to kulfi molds or disposable 5 ounce
plastic souffl é cups. Cover and place in the freezer
until completely frozen, at least 4 hours.
To serve, dip each mold in hot water about 10
seconds, run a knife around the inside of the
mold and transfer immediately to a dessert plate.
Serve whole or cut into smaller pieces, drizzle
with saffron crème anglaise (Recipe follows) and
chopped pistachios.
Saffron Crème Anglaise
Makes 4 Cups
2 ½ cups milk
1 cup heavy cream
1 teaspoon vanilla extract
5 cardamom pods, crushed
2 teaspoons saffron strands
8 egg yolks
½ cup sugar
Place a medium bowl into a larger bowl filled with
ice water. Place a fine mesh strainer inside the empty
bowl. Set aside.
Combine the milk, cream, vanilla, cardamom and
saffron in a medium-sized saucepan .Bring mixture
just to a boil. Remove pan from the heat. Allow the
mixture to stand for at least 30 minutes allowing the
flavors to infuse into the milk. Strain and set aside.
In a medium bowl beat the yolks and sugar together
until the mixture has thickened and is a pale yellow
color.
Bring the milk mixture just back to a boil.
Add approximately ½ cup of hot milk mixture to
the egg mixture to temper the yolks, mixing while
adding the hot milk. Then, while stirring constantly
add the egg mixture back into the pan with the
remaining milk and cream mixture.
Stir mixture constantly over medium-low heat until
the mixture is the consistency of heavy cream or
until you can draw a line with your finger along the
back of the spoon and have the mixture leave a trail.
Strain and cool over iced bowl.
Store tightly covered
for up to 2 days in the refrigerator.
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