The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Peach & pistachio kulfi Recipe. Enjoy delicious & easy Middle Eastern desserts and learn how to make Peach & pistachio kulfi.
Traditionally made with boiled milk, this Indian and Middle Eastern ice-cream treat makes a refreshing end to a summer feast.
Preparation Time 15 - 265 minutes
Cooking Time 5 minutes
Ingredients (serves 8)
360g (1 1/2 cups) bought vanilla custard
1 x 395g can sweetened condensed milk
1 x 300ml ctn double cream
2 tsp vanilla extract
100g dried peaches, chopped
80g unsalted pistachio kernels, coarsely chopped
10 sheets filo pastry
Olive oil spray
80ml (1/3 cup) honey
Method
Whisk the custard, condensed milk, cream and vanilla in a bowl. Add the peach and half the pistachio and fold to combine.
Divide the mixture between eight 185ml (3/4-cup) capacity metal timbale moulds. Place on a baking tray. Place in the freezer for 4 hours or until firm.
Preheat oven to 180°C. Place the filo on a clean work surface and roll up tightly to form a log. Use a sharp knife to cut the filo into 5mm-thick strips crossways. Scatter the filo over a large baking tray. Spray with olive oil spray. Bake in oven for 5 minutes or until the filo is golden brown and crisp. Set aside for 10 minutes to cool.
Run a palette knife around each kulfi and turn out onto serving plates. Top with filo and drizzle over the honey. Scatter over the remaining pistachio and serve immediately.
Notes
You can prepare this recipe to the end of step 2 up to 2 days ahead. Store in the freezer. Continue to the end of step 3 up to 1 day ahead. Store filo in an airtight container lined with paper towel. Continue from step 4 just before serving.
Source
Good Taste - January 2007, Page 78
Recipe by Michelle Noerianto
Preparation Time 15 - 265 minutes
Cooking Time 5 minutes
Ingredients (serves 8)
360g (1 1/2 cups) bought vanilla custard
1 x 395g can sweetened condensed milk
1 x 300ml ctn double cream
2 tsp vanilla extract
100g dried peaches, chopped
80g unsalted pistachio kernels, coarsely chopped
10 sheets filo pastry
Olive oil spray
80ml (1/3 cup) honey
Method
Whisk the custard, condensed milk, cream and vanilla in a bowl. Add the peach and half the pistachio and fold to combine.
Divide the mixture between eight 185ml (3/4-cup) capacity metal timbale moulds. Place on a baking tray. Place in the freezer for 4 hours or until firm.
Preheat oven to 180°C. Place the filo on a clean work surface and roll up tightly to form a log. Use a sharp knife to cut the filo into 5mm-thick strips crossways. Scatter the filo over a large baking tray. Spray with olive oil spray. Bake in oven for 5 minutes or until the filo is golden brown and crisp. Set aside for 10 minutes to cool.
Run a palette knife around each kulfi and turn out onto serving plates. Top with filo and drizzle over the honey. Scatter over the remaining pistachio and serve immediately.
Notes
You can prepare this recipe to the end of step 2 up to 2 days ahead. Store in the freezer. Continue to the end of step 3 up to 1 day ahead. Store filo in an airtight container lined with paper towel. Continue from step 4 just before serving.
Source
Good Taste - January 2007, Page 78
Recipe by Michelle Noerianto
More Dessert Recipes:
Middle eastern rosewater cakes
Raspberry and Turkish delight semifreddo
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