Summer is incomplete without kulfi back home and strawberries here in North America.
……The “U pick berries” sounds novel to me. Armed with an ice cream pail, it is you and the rows and rows of strawberry bushes. A split second to decide based on the size, colour of the fruit and in it goes in the pail. These variety are tiny but oh so sweet!
….. The very hot temperatures back home melted the kulfis so fast, I clearly remember sometimes an obligatory lick on the elbow to do justice to the precious liquid seemed mandatory.
……I tried to blend both the worlds in this recipe. using agar agar instead of gelatine, makes this a vegetarian dessert.
Here is the recipe for you….
Recipe; Serves 4
“Gits’ kulfi mix 1 pkt
Full cream milk 1.5 cups
Strawberry puree 1 cup
Sugar 2Tbsp or more.
Agar Agar 2/3 tsp and 2/3 tsp
Water 2 Tbsps
Whole Strawberries and cashews to garnish
Empty the “Kulfi’ mix in a bowl, add milk and mix together. Take one Tbsp water and add 2/3 tsp of agar agar in a sauce pan on low heat. As soon as it mixes together add the milk mixture. Simmer for 10 minutes until it thickens. Take it out of the gas and keep aside.
Clean the strawberries and make a puree. In another bowl take one tbsp of water and add 2/3 tsp of agar agar on low heat. As it blends together, add the strawberry puree and sugar. Cook on low heat for around 10 minutes until the mixture starts to thicken. Put the gas off.
In a tall glass carefully layer 2 ladles of the strawberry mixture and let it cool. I put them in the fridge for 15 minutes. When set carefully pour the milk mixture on top of each of previously filled strawberry mixture.
Put the glasses in the fridge for about half hour. Garnish with whole berries and nuts of your choice and enjoy!
Heavy cream with a flavouring agent and sweetener of your choice can be substituted if “Kulfi” mixture is not at hand.