Kulfi Brгlуe with Pistachio and White Chocolate Macaroon

600ml cream
6 cardamom pods, slightly ground
1 vanilla pod, split lengthways
10 egg yolks
½ cup caster sugar
¼ cup pistachio kernels, crushed
2 tablespoons caster sugar, extra
1 punnet fresh raspberries
1 tablespoon caster sugar
130g icing sugar
110g pistachio kernels
2 egg whites
65g caster sugar
4 drops green food colouring
100g white chocolate
50ml cream
½ cup pistachio kernels, crushed

Kulfi is traditionally a frozen Asian dessert. Here the custard is left unfrozen to produce a velvety creamy brûlé.

Ganache is a mixture of chocolate and cream and can be used as a base for mousses or as a sauce or filling for cakes and biscuits. Prepare up to a day in advance and store, covered, in the refrigerator. Bring to room temperature before using.

If you do not have a blow torch to melt the sugar topping of a brûlé, simply cook under a hot grill until lightly browned.

When combining egg whites and sugar to make meringue based desserts e.g. macaroons, always add sugar to beaten egg whites very gradually. Wait for each spoonful to dissolve before adding the next. This will help result in a smooth glossy finish rather than a rough grainy one.

  1. To prepare the brûlé, place cream, cardamom and vanilla pods into a saucepan. Bring to the boil. Simmer gently for 2 minutes and strain. Using a knife remove remaining seeds from the vanilla pod and return to the cream.
  2. Beat egg yolks and sugar in a large bowl until light and foamy. Whisk in cream in two batches. Return mixture to saucepan and simmer, stirring, for a further 1-2 minutes or until thickened. Remove from heat and stir through crushed pistachios. Divide mixture among four heatproof dishes and allow to cool before placing into the refrigerator overnight.
  3. To prepare the compote, stir raspberries and sugar, in a small saucepan, over a low heat until almost boiling. Transfer mixture to a small heatproof bowl. Refrigerate until required.
  4. Preheat oven to 140°C. To prepare the macaroons, process icing sugar and pistachios until finely ground and combined. Triple sift into a large bowl. Set aside.
  5. Whisk egg whites until soft peaks form then add caster sugar slowly until mixture is glossy and thick. Stir in pistachio mixture and food colouring in two batches.
  6. Spoon mixture into a piping bag fitted with a 1.5cm round nozzle and pipe 4cm rounds, 2cm apart, onto a greased baking paper lined baking tray. Let the uncooked macaroons stand until a light crust forms then bake for 15 mins and set aside until cool.
  7. To make the ganache, bring the cream to the boil in a small saucepan. Remove from heat. Add chocolate and stir until chocolate has melted and mixture thickens Refrigerate until almost set. Stir through crushed pistachios. Sandwich macaroons with ganache.
  8. Before serving the brûlé, sprinkle over extra caster sugar and using a blowtorch carefully caramelize the sugar until golden, return to the refrigerator to cool.
  9. Place each brûlé onto a plate and place a macaroon to the side. Carefully spoon the compote onto the plate and serve immediately.