The dessert for our second World Spices cooking class was a pistachio and cardamom Kulfi, an exquisite frozen confection from Pakistan (and India).

I had my first Kulfi in my Indian ‘eating’ class and it was my favourite Indian dessert; most Indian desserts we tried were way too sweet, designed to induce diabetic shock at first bite. Kulfi, on the other hand, is rich, creamy and full of flavour, with just a hint of sweetness…

from Pakistan: Kulfi Frozen Dessert with Almonds, Pistachios, Strawberries, Kiwis and Edible Silver.

Kulfi with almonds, pistachios, strawberries and kiwis, dusted with edible silver

• The dessert starts by simmering evaporated milk, whipping cream, crème fraiche and cardamom until reduced, whisking occasionally.

almonds, pistachios, sugar and cornstarch for the Kulfi frozen dessert

• Then sugar and dissolved corn starch is added. Once it is dissolved it is removed from the stove, allowed to cool and the mixture is strained to remove the cardamom pods. Chopped pistachio nuts are added and the mixture is poured into serving glasses and frozen for at least three hours.
• The frozen concoction is topped with chopped almonds, pistachios, strawberries and kiwis, and then dusted with the final touch, edible gold or silver!

edible gold and silver make the dessert even richer, if that’s possible!

Chef Eric posts many of his recipes on his website: http://www.911cheferic.com/

More of Ailsa’s travel theme: sugar.