What is the Make Shoot Project you ask? With it now being a quarter way through the year, I was eager to get a new challenge on the way. Obviously this had to involve food and my love for cooking.
The Make Shoot Project involves cooking or making something that I have never made before and photographing it. The key is to present it in a way so it looks mouth-wateringly delicious!
My first attempt is Mango Kulfi (Indian ice cream). I personally have always loved kulfi more than the traditional ice cream, purely because it is so much more creamier and sweeter. I was so surprised to find out how easy it is to make at home! After searching through various recipes online, I came across one from A Homemade Chef that looked super quick and simple with no cooking needed. I must admit I was quite apprehensive as to whether the taste would be any good as it seemed so easy. The verdict....this was one of the best kulfis I have had!
You will need:
One can (410gm) of evaporated milk One can (397gm) of condensed milk 1 cup fresh cream (Whipped) 1 cup mango pulp (About two large mangoes or you can buy a tin of pulp) 1/2 tsp cardamom powder 4 tbsp crushed pistachios
1. Whip the cream to soft peaks.
2. Crush the pistachios in a pestle and mortar until almost fine.
3. Mix all the ingredients in a large bowl until no lumps are left.
I drew up some plating options to help decide how I was going to present the dessert.
4. Pour the mix into containers that you can freeze. I used the dariol moulds by Kitchen Craft. but you can use ice lolly moulds or an old ice cream tub.