Gastronomixs

Indian kulfi with walnuts, poached pears, and Dutch boerenmeisjes with spices

Dessert, serves 10

Indian kulfi with walnuts, poached pears, and Dutch boerenmeisjes with spices

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Ingredients

300

ml

boerenmeisjes purée

3

g

agar agar

As needed:

 

walnuts, chopped

As needed:

 

Honny Cress

600

ml

kirsch

400

ml

white wine

4

stuks

Gieser Wildeman pears

1

piece of

star anise

½

 

vanilla bean

1

 

orange, zest

100

g

sugar

2

pots

boerenmeisjes

1

 

cinnamon stick

1

 

vanilla pod

10

 

coriander seeds

8

stuks

allspice berries

¼

 

red chilli pepper

650

ml

whole milk

350

ml

condensed milk

10

 

cardamom pods

50

g

white caster sugar

3

tbsp

rose water

1

 

lemon, juice

Preparation method: Indian kulfi
  • Add the cardamom pods to the milk and the condensed milk and reduce by half.
  • Strain the mixture and add the caster sugar and rose water.
  • Cool the mixture and add the lemon juice.
  • Place the mixture in a shallow dish and place it in the freezer.
  • Stir the kulfi regularly until it has completely frozen.
Preparation method: Dutch boerenmeisjes with spices
  • Place the boerenmeisjes (brandied apricots) and the liquid in a dish together with the spices.
  • Ensure that the boerenmeisjes are covered by the liquid.
  • Allow the apricots to infuse for one week at room temperature or in the refrigerator.
Preparation method: poached pears
  • Evenly peel the cooking pears.
  • Place the rest of the ingredients in a pan and warm on a low heat.
  • Add the pears and allow to infuse on a low temperature for three and a half hours.
Preparation method: boerenmeisjes crème
  • Bring the purée and the agar agar to the boil.
  • Allow the mixture to cool.
  • Put the mixture through a blender until smooth.
Finishing & presentation
  • Arrange the dessert according to your own preference.
  • Garnish with chopped walnuts and Honny Cress.

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