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Rosenvatten- och pistasch kulfi med griddled mango
Kulfi tillverkas vanligtvis av mjölk som har kokats i flera timmar. Den här luriga versionen är gjord med kondenserad mjölk, så allt det hårda arbetet är redan gjort åt dig.
⏱️15 min
🍽️6 portioner
2.0
👩🍳 Gör så här
⏱️ Äggklocka
- 1Squeeze the condensed milk into a bowl and beat in the rosewater and pistachios. Lightly whip the cream until it holds its shape, then fold into the pistachio mixture.
- 2Pour into 6 small ramekins or pyramid moulds. Freeze, then cover with cling film.
- 3To serve: Slice each mango on either side of the stone to make 6 halves, but don’t peel. Score a criss-cross into the flesh, but don’t slice through the skin. You can do this several hrs ahead. Cook on the barbecue flesh-side down until starting to caramelise. Leave as it is or turn inside out to make the segments stand proud. Serve with the kulfi scattered with the pistachios (and a squeeze of lime, if you like).