Rose-Petal and Orange Kulfi
Roses are not just beautiful, they are edible, too. The petals, leaves and hips of all roses can be used in the kitchen.
- For the Rose-Petal Syrup
- 250g rose petals, washed if necessary (the deeper the colour of the petal, the deeper the colour of the syrup)
- 200g golden granulated sugar
- 750ml boiling water
- juice of 1 large unwaxed orange
- For the Kulfi
- 600ml full-fat milk
- 300ml condensed milk
- 100ml rose syrup (see above)
- 2 handfuls of strongly scented rose petals, washed if necessary, torn into small pieces
- 1/2 tsp cinnamon powder (optional)
- 2 tbsp chopped pistachios or macadamia nuts
For the Rose-Petal Syrup:
Place the rose petals in a non-reactive bowl. Add 50g of the sugar and rub the petals gently into the sugar, breaking them a little to release the oils (your fingers will smell gorgeous after this!). Cover with cling film and leave overnight.
The next day, put the rest of the sugar and the boiling water into a pan and heat gently to dissolve the sugar. Add the rose-petal and sugar mixture, then bring slowly to a gentle simmer and cook for about 30 minutes, or until a sugar thermometer reads 105C. The liquid will have reduced by approximately a half. Remove from the heat and allow to cool. When it has cooled, strain the syrup into a bowl and add the orange juice.
For the Kulfi:
Pour the full-fat and condensed milks into a heavy-bottomed pan and bring to the boil. Cook to reduce it to just over a third of its original volume, then remove from the heat and leave to cool, uncovered. Once cooled, add 100ml of the rose syrup, the petals and the cinnamon, if using, in an ice-cream maker, according to the manufacturer's instructions, or pour into a freezer container and freeze for a couple of hours, then break up the surgace with a fork and apply a stick blender, for a lovely smooth consistency. Return to the freezer for another couple of house. Take the kulfi out of the freezer about 15 minutes before serving with a sprinkling of chopped nuts.