Raspberry and Coconut Kulfi
| Serves: 10 | Recipe course: Dessert | Machine: Cooking Machine | Total time (min.): 3 hours 20 |
A creamy coconut and raspberry frozen dessert. Serve with chopped pistachios and fresh raspberries.
Ingredients
- 400ml Thickened Cream
- 160g Sugar
- 395ml Canned Coconut Milk
- 300g Raspberries
- 1 tablespoon Water
Tools
- Plastic wrap
- Cooking Chef XL
- Dariole moulds
- Cooking chef xl bowl
- Bowl - large
Method
- Grease 10 clean Dariole moulds
- Attach the Creaming Beater
- Add thickened cream, sugar and canned coconut milk to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted - 10 min, 95°C, Stir 1
- Strain content of Cooking Chef XL Bowl into bowl
- Cover with plastic wrap and let cool
- Clean Cooking Chef bowl
- Attach the Creaming Beater
- Add raspberries and water to the Cooking Chef XL Bowl
- Heat with splashguard fitted until softened - 5 min, 104°C, Stir 1
- Push content of Cooking Chef XL Bowl into bowl
- Clean Cooking Chef bowl
- Attach the Creaming Beater
- Transfer content of bowl to Cooking Chef XL Bowl
- Mix with splashguard fitted until combined - 2 min, Speed 1
- Divide mixture between 10 Dariole moulds evenly
- Freeze until set - 3 hr
- Serve