Bounce Magazine April 2018
This month featuring an exclusive interview with Elliot Gleave, also known as Example, as well as Irish Hip Hop Star Rejjie Snow. April is our Home & Garden special so look out for some of the regions top experts. We also have a review of the Rocky Mountain 5 tent along with this months food review at Graze at The White Horse in Beccles.
This month featuring an exclusive interview with Elliot Gleave, also known as Example, as well as Irish Hip Hop Star Rejjie Snow. April is our Home & Garden special so look out for some of the regions top experts. We also have a review of the Rocky Mountain 5 tent along with this months food review at Graze at The White Horse in Beccles.
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
APRIL <strong>2018</strong> APRIL | ISSUE <strong>2018</strong> | #66 ISSUE | FOOD #66 & DRINK<br />
Rosewater &<br />
pistachio kulfi...<br />
Prep Time:<br />
15 mins<br />
Serves<br />
6 people<br />
BY AWARD WINNING<br />
CHEF ABDUS SHAHID<br />
This month, a dessert!<br />
Kulfi is usually made from milk that has been<br />
boiled for several hours.<br />
This sneaky version is made with condensed<br />
milk, so all the hard work has been done for<br />
you.<br />
Method<br />
1. Squeeze the condensed milk into a bowl and<br />
beat in the rosewater and pistachios. Lightly<br />
whip the cream until it holds its shape, then fold<br />
into the pistachio mixture.<br />
2. Pour into 6 small ramekins or pyramid moulds.<br />
Freeze, then cover with cling film.<br />
Ingredients<br />
• 450g tin condensed milk<br />
• 2 tbsp rosewater<br />
• 50g very finely chopped pistachio, plus<br />
roughly chopped pistachios to serve<br />
• 284ml tub double cream<br />
• 3 small, ripe mangoes<br />
To serve: Slice each mango on either side<br />
of the stone to make 6 halves, but don’t peel.<br />
Score a criss-cross into the flesh, but don’t slice<br />
through the skin.<br />
You can do this several hrs ahead. Cook on<br />
the barbecue flesh-side down until starting to<br />
caramelise. Leave as it is or turn inside out to<br />
make the segments stand proud.<br />
Serve with the kulfi scattered with the pistachios<br />
(and a squeeze of lime, if you like).<br />
8
Change language