Dad bought me my first kulfi 'cone' from a street-vendor in Connaught Circus, Delhi, back in the late '70's. Bang; hooked. The Palmier wafers are a spiced-up version of a classic, enjoy!

Ingredients

Serves 4 to 6

Mango Kulfi

  • 400g Mango purée OR fresh, tinned mango blitzed to a purée
  • 400g, 1 tin condensed milk
  • 250g, double cream
  • 1 egg (large), white only, whipped to ‘stiff peak’ stage

Makes approx. 24

Garam Palmiers

  • 1 sheet best all butter puff pastry, bought-in is fine
  • 50g unsalted butter, melted and cooled
  • 25g Green Saffron Garam Masala
  • 200g Demerara or granulated white sugar, any type is fine really

Method

Mango Kulfi

  1. Take a large mixing bowl, add the mango purée and condensed milk and whip-up until you see 'ribbons' in the mixture, maybe 1 to 2 minutes; I’d recommend using an electric hand whisk if you have one.
  2. Add the cream and continue to whisk until you can see the blender making ‘ribbons’ again.
  3. Fold the egg-white gently through the creamy mango mixture with a spatula until all ingredients are combined and you have a thick, sticky ‘mousse’.
  4. Pour the mixture into a suitably sized bowl, cover with a tea towel or cling film and pop into your freezer to allow it to set for at least 6 hours or overnight.

Garam Palmiers

  1. Set your oven to 200°C, Gas 6
  2. Roll the pastry to 3 to 5mm, brush with butter, sprinkle over sugar and spice, then gently roll again to ease the sugar and spice into the pastry surface.
  3. Fold the long sides of the sheet halfway to the middle, then fold in the same way again this time meeting in the middle. Cover with spice and sugar, then fold one half onto the other, resulting in 6 layers. Pop in the fridge for 15 to 20 mins
  4. Slice the dough into 1cm thick lozenges, dip into a little spice and sugar, pop onto a baking parchment lined tray cut side up and bake for around 10 mins until caramelised and delicious looking.
  5. Transfer to a cooling rack; they'll crisp and crunch-up as they cool