Lemon Kulfi
Lemon Kulfi is often referred to as traditional Indian ice cream and is said to be more dense and creamier than other ice cream.
Print
Pin
Servings: 8 people
Ingredients
- 4 eggs, separated
LEMON KULFI
- 1 cup sugar
- 6 tablespoon lemon juice (from 2 lemons)
- ⅛ teaspoon salt
- 2 cups whipping cream
STRAWBERRY-KIRSCH SAUCE
- 4 cups cut strawberries
- ¾ cup sugar
- ½ cup red currant jelly or crab apple jelly
- ¼ cup kirsch
- 1 teaspoon lemon juice
ORANGE-ROSE SAUCE
- 2 cans mandarin oranges in light syrup 11 oz
- 2 tablespoon orange marmalade
- ½ teaspoon rose water (optional)
- GARNISH – whole strawberries
Instructions
LEMON KULFI
- In a stand mixer beat egg white until stiff but not dry.
- In another bow, beat egg yolks, sugar, lemon juice and salt until thick and light, 2-3 minutes.
- Spoon egg whites on top of yolk mixture.
- In another bowl beat whipping cream to soft peaks then spoon on top of yolk-egg white mixture. Gently fold together until the mixture is evenly combined.
- Pour into a 9-inch springform pan. Cover and freeze until solid, preferably overnight.
STRAWBERRY-KIRSCH SAUCE
- Puree strawberries and sugar in food processor until smooth, 2-3 minutes.
- In a small saucepan heat jelly and kirsch over low heat, whisking until melted and smooth. Allow to cool for a few minutes before adding to strawberry mixture.
- Add lemon juice and cool completely. Refrigerate until ready to serve.
ORANGE-ROSE SAUCE
- Strain syrup from oranges into small saucepan, set oranges aside.
- Add marmalade to orange syrup and bring to a boil on medium heat. Simmer until reduced by half, about 10 minutes.
- Stir orange sections and rose water into sauce. Cover and refrigerate until chilled.
SERVING
- Using a knife or spreader go once around the inside of the springform pan to loosen the kulfi. Remove the sides of the pan. Working quickly cut into wedges and garnish with strawberries. Serve with either sauce on the side.
Notes
TIP – This can be served as a whole cake on a pedestal tray or as pre-cut wedges arranged on any serving tray. Either of these can be done in advance but the kulfi must go back in the freezer before serving.