Kulfi Macaroon Sandwich
Equipment
Ingredients
Ingredients
whole milk
500 ml
heavy cream
200 ml
granulated sugar
150 g
cornstarch
20 g
egg yolks
4 pcs
whole milk
250 ml
heavy cream
100 ml
granulated sugar
60 g
vanilla extract
5 ml
almond flour (fine)
120 g
powdered sugar
120 g
egg whites (room temperature)
4 pcs
granulated sugar
100 g
food coloring
0.5 ml
Instructions
Prepare Kulfi Base
Combine milk, cream, and sugar; simmer until thickened.
Cool Kulfi Mixture
Remove from heat and cool to room temperature.
Make Crème Anglaise
Whisk yolks, sugar, milk, and cream; cook gently until thickened.
Fold Crème Anglaise into Kulfi
Gently fold cooled crème anglaise into the kulfi base.
Prepare Macaron Shells
Sift almond flour and powdered sugar, whip egg whites with sugar to stiff peaks, fold in dry ingredients with food coloring or flavours
Pipe and Rest Macarons
Pipe macaron batter into 5 cm circles, rest until skin forms.
Bake Macaron Shells
Bake shells at 150°C until set but not browned.
Assemble Sandwiches
Pipe kulfi filling between two cooled macaron shells and freeze briefly to set.
Original recipe
Storage
Store assembled sandwiches in an airtight container in the freezer. Let sit at room temperature for 5 minutes before serving.
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