Cashew Cardamom Kulfi | Homemade Ice Cream Recipe скачать в хорошем качестве

Cashew Cardamom Kulfi | Homemade Ice Cream Recipe

CASHEW CARDAMOM KULFI Ingredients: 1 litre full fat milk 100g cashew nuts ( blanched in hot water and blitz in a food processor to make a fine paste) 1/2 teaspoon cardamom powder 4 tablespoons sugar Bring milk to a boil in a heavy bottomed pan, reduce the heat, keep stirring to prevent the milk from sticking to the pan and reduce it to little less than half (approximately 400ml). Transfer the reduced milk to a bowl, add cardamom powder, sugar and 2 tablespoons of cashew paste. Stir the ingredients into the milk, transfer to Kulfi moulds and freeze till the Kulfi gets very firm. (You can use ice tray or any mould you may like) Butterscotch sauce: 3 teaspoon sugar 20g butter Pinch of sea salt 120 ml cream Heat the sugar in a heavy bottomed pan on low heat till it melts and gets a light caramel colour (never stir the sugar with a spoon, it will stick to the spoon and you won’t get the perfect caramel). Add butter to the caramel , gently mix it add sea salt and pour in single cream, bring the cream to a boil. Reduce the heat to simmer the sauce, keep stirring till the caramel melts and mixes into the cream to get a light caramel coloured sauce. Garnish 40g cashew, lightly toasted in the pan and coarsely crushed. Assembly: Drizzle the butterscotch sauce on the plate, place the Kulfi on the sauce, drizzle some sauce on top of the Kulfi. Sprinkle crushed cashew on the Kulfi for the crunchy texture#cheftraveller #chefvineet #vineetbhatia Website: http://vineetbhatia.com Facebook:   / thevineetbhatia   Instagram:   / chefvineet   Twitter:   / thevineetbhatia