Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Pour the milk into a large pan (a stock pot or jam pan is ideal). Bring to the boil and simmer steadily over a medium heat, stirring regularly until the milk has reduced by 3/4. Stir very frequently towards the end of simmering to prevent the milk burning. You’re looking for the milk to reduce to 250ml – it will be quite thick and almost granular in texture.
Once reduced, strain through a fine sieve into a mixing bowl, using the back of a wooden spoon to push as much through as possible. Stir in the condensed milk and cool.
Add the raspberries to a blender or food processor and whizz until smooth, then strain through a fine sieve on top of the milk mixture, discarding the pips. Stir through the rosewater, to taste.
Lightly oil the dariole moulds and pour in the kulfi mixture. Freeze for 4-6 hours, until solid.
To serve, add the almonds to a small frying pan and toast over a medium high heat for a few minutes until golden brown and nutty. Roughly chop.
Remove the kulfi from the freezer and allow to warm at room temperature for 30 minutes before removing from the moulds, sliding a table knife around the inside to help ease them out onto little serving plates. Alternatively, dip the base of each mould in boiling water for a few seconds to speed the process. Scatter over some of the chopped toasted almonds before serving.
Add the rosewater slowly, increasing the amount to taste. Bear in mind that frozen things have less flavour than things at room temperature, so you probably need to add just a dash more than you think when you’re tasting the mixture.