Poached Peaches with Cider Vinegar Ice Cream
Poached fruit, tuiles and ice cream make a beautiful dessert with Japanese sensibilities. The pea...
600ml whole milk
300ml double cream
100ml rose syrup
1/2 tsp ground cardamom
Petals from 2 unsprayed red roses, washed and finely chopped
2 tbsp finely chopped pistachios
Bring milk and cream to the boil in a heavy based saucepan.
Reduce heat and simmer whilst stirring continuously util mixture has reduced to one third its original volume. Allow to cool.
Add rose syrup, cardamom and rose petals and allow to cool before placing in the fridge for three hours.
Churn the milky mixture in an ice cream machine until it begins to set. Scoop into dariole moulds or ramekin dishes.
Freeze for 3-4 hours or until well set.
To serve, slightly soften kulfi in fridge 10 minutes prior to dishing out and sprinkle over pistachios.
Heavy wide based pan
Ice cream machine
Dariole moulds or ramekin dishes
Credits: Reza’s Indian Spice by Reza Mahammad
Photo Credits: Martin Poole