Kulfi (Indian frozen dessert) with Black Garlic and Ginger

Serves 6.

Ingredients

• 2 cloves of peeled black garlic
• 2 pieces of stem ginger
• 300ml evaporated milk
• 300ml condensed milk
• 300ml double cream

For the Rhubarb Compote

• 500g rhubarb – washed and chopped
• Golden caster sugar to taste
• 1 teaspoon fresh ginger (grated) - optional

Instructions

1. Place all the ingredients with the exception of the double cream into a food processor. Whizz until blended. Add the double cream. Whizz until mixed in.
2. Spoon the mixture into small ramekins/small dariole moulds or 6 Indian conical moulds.
3. Place in the freezer. Freeze until set.
4. To make the rhubarb compote – chop the rhubarb and add sugar to taste (note that the Kulfi is already very sweet!), add a teaspoon of freshly grated ginger (optional). Stew together until cooked.
5. Serve the Kulfi with a little Rhubarb Compote.

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