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Raspberry Ripple Yogurt Kulfi with Rose, Cardamom & Toasted Coconut
15-20 Mins

Raspberry Ripple Yogurt Kulfi with Rose, Cardamom & Toasted Coconut

Get pre-prepared:

  • You can make the frozen yogurt Kulfi days or weeks in advance and keep in the freezer until it's ready to serve.
Raspberry Ripple Yogurt Kulfi with Rose, Cardamom & Toasted Coconut
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Ingredients

Serves

Ingredients:

  • 1g Onken Natural Set Yogurt
  • 200g Caster Sugar
  • 160ml Coconut Cream
  • 4 Green Cardamom Pods, split and seeds crushed
  • 0.25 Tsp Fine Sea Salt

Raspberry Coulis:

  • 200g Fresh Raspberries Tip: You can substitute Raspberries for Strawberries, tinned Mango, Peaches or Lychees
  • 1 Tbsp Icing Sugar
  • 0.25 Tbsp Rose water Tip: You can substitute rose water with orange blossom water.

Garnish:

  • 2 Tbsp toasted Coconut 
  • 1 Tbsp Sticky Raspberry Sauce (optional)
  • 3 Tbsp crushed Rose Petal for special occasions (optional) 

Instructions

  • Step 1

    To start make the coulis: Place the raspberries in a fine mesh sieve and press through well into a mixing bowl underneath. Stir in the icing sugar to thicken and rosewater to make a coulis. 

  • Step 2

    In a separate bowl, whisk together the yogurt, sugar, coconut cream, cardamom and salt, then loosely stir in the raspberries coulis, creating a ripple effect. 

  • Step 3

    Spoon the mixture into a shallow box with a lid (suitable for freezing) and freeze. After 2 hours, remove from the freezer and gently mix with a large spoon to break up ice crystals. Then freeze until hard for approx. 3-4hours. 

  • Tip: It can be stored in the freezer for days or weeks in advance

  • Step 4

    Remove from the freezer for a few minutes before it's ready to serve. 

  • Step 5

    Garnish with a sprinkling of toasted Coconut.

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