Ingredients – for 6 persons
300g of mascarpone
150g of sweet condensed milk
15cl of full cream milk
1 coffee spoon of crushed cardamom
1 tablespoon of boiled water
40g of mixed nuts
20g of almond powder
1 drop of rose essence
Preparation
1 – In a bowl, mix the cardamom with boiling water to infuse it.
2 – Add the mascarpone and the sweet condensed milk and mix it well to make it smooth with a whisk.
3 – Slowly incorporate the milk by mixing with the whisk.
4 – Then integrate the nut and almond powder as well as the rose essence and it is done.
5 – Distribute in ice cream moulds, ideally in “long” Kulfi mould.
6 – Put to the refrigerator and let it sit for at least one day. To remove it from the mould, slightly place them under hot water. With a drop of rose syrup on top will be perfect.
Source: L’atelier de Kristel
