Mango, coconut, and passionfruit kulfi
This recipe uses creme fraiche, coconut cream, and egg yolks to create an indulgent dessert. Instead of traditional kulfi moulds, we use a loaf pan.
Ingredients
- 1 medium ripe mango (430g), chopped
- 4 passionfruit
- ½ cup (110g) raw caster sugar
- 5 egg yolks
- ½ cup (125ml) coconut cream
- 200 grams crème fraîche
- 1 medium mango (430g), extra, sliced thinly
- 3 passionfruit, extra
- Grease a 9.5cm x 20cm loaf pan; line base and two long sides with baking paper, extending paper 5cm over the sides.
- Blend or process mango until smooth; pour into loaf pan. Freeze for 2 hours or until firm.
- Stir passionfruit pulp, sugar and ¼ cup (60ml) water in a small saucepan over low heat until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, for 5 minutes or until syrup is reduced by half.
- Beat egg yolks in a small bowl with an electric mixer until pale and creamy. With motor operating, gradually add hot passionfruit syrup. Continue beating for 3 minutes or until mixture cools. Fold in coconut cream and crème fraîche. Pour mixture into pan. Cover and freeze overnight or until firm.
- Invert Kulfi onto a platter. Serve topped with extra mango slices and extra passionfruit pulp.
Recipe from our friends at Women's Weekly.
