Picture this: a hot summer day, the sun is shining, and you’re craving something sweet and refreshing. Enter kulfi, the traditional Indian frozen dessert that’s creamy, rich, and utterly delightful. But today, we’re taking it to the next level with a modern twist using liquid nitrogen! This method not only enhances the texture but also makes the process an exhilarating experience. Get ready to impress your friends with this innovative take on a classic!
Ingredients
- 2 cups full-fat milk
- 1 cup heavy cream
- 3/4 cup sweetened condensed milk
- 1 cup ripe mango puree (about 2 medium mangoes)
- 1/4 cup sugar (adjust based on sweetness of mangoes)
- 1/2 teaspoon ground cardamom
- 1/4 cup chopped pistachios (for garnish)
- Liquid nitrogen (available at specialty stores or online)
Instructions
Combine the full-fat milk and heavy cream in a medium saucepan over medium heat. Stir occasionally until the mixture begins to simmer, but do not let it boil. This step infuses the milk with richness.
Once heated, remove the saucepan from the heat and whisk in the sweetened condensed milk, mango puree, sugar, and ground cardamom. Ensure everything is well combined. The aroma of cardamom and mango should leave you dreaming of tropical beaches!
Let the mixture cool to room temperature. This is essential because adding liquid nitrogen to a hot mixture can be dangerous. Patience is key here!
Once cooled, pour the mixture into a large mixing bowl. Now, here comes the fun part! Using a stand mixer or an immersion blender, whip the mixture for about 2-3 minutes until it’s light and fluffy. This incorporates air, making the kulfi creamy and smooth.
Prepare your workspace by wearing protective gloves and goggles. Carefully pour the kulfi mixture into a large bowl, ready for the magic of liquid nitrogen.
Slowly drizzle liquid nitrogen into the kulfi mixture while continuously stirring with a spatula or whisk. The kulfi will start to freeze instantly! Keep adding liquid nitrogen until the kulfi reaches a thick, creamy consistency—this should take about 5 minutes.
Once the kulfi has reached the desired texture, scoop it into individual molds or cups. Use a spatula to smooth the tops for a professional finish.
Cover the molds with plastic wrap and place them in the freezer for at least 2 hours or until completely set.
When ready to serve, remove the kulfis from the molds and garnish with chopped pistachios. For an extra touch, you can drizzle with a bit of mango puree or a sprinkle of cardamom.
Enjoy the incredible creamy texture and the burst of mango flavor as you dig into this modern kulfi. Your guests will be wowed by both the taste and the spectacle of making it with liquid nitrogen. Perfect for summer gatherings or simply indulging in a sweet moment of joy!
Happy cooking and enjoy your innovative dessert adventure!