Vanilla Kulfi With Raspberry-Lemon Verbena Syrup And Berries Recipe - Cooking Index
Vanilla Kulfi With Raspberry-Lemon Verbena Syrup And Berries Recipe - Cooking Index
| Vanilla Bean Kulfi | ||
| 24 oz | 681g | Heavy cream |
| 8 oz | 227g | Milk |
| 3 oz | 85g | Sugar |
| 1 | Vanilla bean | |
| 1 | Salt | |
| Raspberry Lemon Verbena Syrup | ||
| 12 oz | 340g | Water |
| 8 oz | 227g | Sugar |
| 1 | Red raspberries | |
| 1/2 oz | 14g | Lemon verbena |
| Zest of 1 lemon | ||
| The Berries | ||
| 1/2 | Red raspberries | |
| 1/2 | Black raspberries or blackberries |
For the Vanilla Bean Kulfi: In a small pot, combine all ingredients with the exception of salt. Over a medium flame, bring mixture to a simmer. Reduce the heat and cook until the mixture has been reduced by 1/3 of original volume. Stir frequently. When mixture has been reduced, add the salt. Cool. Pour mixture into 4 to 5 conical shaped paper cups. Freeze. The kulfi should be allowed to freeze for 8 to10 hours.
For the Raspberry-Lemon Verbena Syrup With Berries: In a small sauce pot, combine the water, sugar, lemon zest. Bring to a simmer and add the lemon verbena. Pull the pot from the flame and allow to infuse for about 30 minutes. Place pot back on a low flame and add the raspberries. Bring entire mixture to a simmer and cook for about 15 minutes. Cool slightly and pass mixture through a chinois. Chill syrup.
Simply toss the fresh berries in the syrup just a few minutes prior to serving.
To serve, pull the kulfi from the freezer and unwrap paper. Place kulfi in a bowl and serve the fresh berries tossed in syrup along side the kulfi.
This recipe yields ?? servings.
Source:
COOKING LIVE PRIMETIME with Sara Moulton - (Show # CP-0027) - from - the TV FOOD NETWORK
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