When Divya asked me to write a guest post for her beautiful blog Flavour Fiesta I was so honoured and excited! She has an amazing site… please check it out!!! It is a feast both for your tastebuds and for your eyes. She is a very talented foodie and her recipes are mouthwatering. Not only, her pictures are so gorgeous that they make you want to reach out for them through the screen! So I immediately started thinking about what I could write for her and I was still pondering when she gave me a brilliant idea! She asked me to create a recipe with an unusual twist with both Italian and Indian influences and could thus represent me and my family. Wow! That was a great challenge! Divya really got me thinking… to my recollection I have never cooked anything like that before! I had to come up with something completely new. I immediately got a few ideas but none that were very convincing, until I saw the jar of Nutella in my cupboard. Like all Italian kids, I have grown up on bread and Nutella… so that surely represents me! And my husband back in India has enjoyed his good share of kulfi while growing up. So… why not combine the 2 to come up with something that combines both Indian and Italian culinary cultures? And that is how my Double Nutella Kulfi with Toasted Hazelnuts recipe came about. Before I leave you to the recipe, a quick technical note: there are many ways to make kulfi… I use the traditional method only for pistachio kulfi and I didn’t think it would suit the Nutella flavour, so I used a much faster method that worked incredibly well and made the kulfi creamy and rich. I hope you like it just as much as we did! THANK YOU Divya for giving me the opportunity to be a guest over at your beautiful site and for being the inspiration behind this kulfi that will surely become a frequent treat for my family!
Ingredients (serves 8, in conical kulfi moulds 9 cm high):
300 ml of fresh cream to whip
275 ml of evaporated milk
1/2 cup of sugar
250 gms Nutella plus 4 tbsp melted Nutella in 1 tbsp of hot milk to drizzle
2 tbsp of hazelnuts, toasted and crushed
Whip the cream with the sugar using an electric mixer.
Then add the evaporated milk and Nutella and whisk together till well combined.
Pour the mixture in the kulfi moulds, close them and put them in the freezer overnight.
You should be able to find these moulds at any Indian food store, but if you don’t, you can use any other mould. Even the individual plastic tubs for yoghurt work fine. In this case, make sure to cover each tub with some cling wrap. The cling wrap should be put directly in contact with the kulfi mix so that no air can enter, this will prevent crystallization.
You can toast the hazelnuts by putting them in the oven for a few minutes or you can put them in a non stick frying pan and toast them on the stove. Move them around often so they do not burn. They should be ready in 3 to 5 minutes.
Let them cool down, then crush them with a meat mallet or with an electric mixer.
When ready to serve, prepare the Nutella sauce by melting the 4 tbps of Nutella in the 1 tbsp of hot milk. If you want a thinner sauce, just add a little extra hot milk (add gradually till the desired consistency).
Unmould the kulfi and serve it with a good drizzle of warm Nutella sauce. Decorate with the toasted crushed hazelnuts. Buon Appetito!
Thank you so much again Divya! Everyone, please pass by her great blog Flavour Fiesta and check out my guest post, my little interview AND ALL the other mouthwatering recipes she has over there! Also, you can follow Divya on Twitter, Facebook and FoodBuzz!