Kulfi

A classic dessert to serve after an Indian Meal. Although not exactly low-calorie(!), it does have the advantage that it can be made a long time in advance, stored and produced at the drop of a hat.

(serves 6-8)

Pour boiling water into bowl, stir in cardomon seeds and leave for 15 mins. Put condensed milk into food processor with cold water, pistachio nuts, almonds and almond essence. Process mixture for 30 seconds until finely mixed.

Add cooled and strained cardomon water. Whip cream until softly peaking and whisk into mixture. Pour into shallow metal or plastic container and freeze for 3 hours until semi-frozen around edges and mushy in the centre.

Transfer to a bowl and mash well with a fork to break up ice crystals. Divide mixture evenly between 6-8 moulds and freeze for at least 4 hours or overnight until firm.

To serve, dip the base of each mould quickly into hot water and run a knife around the top edge. Turn out on to serving plates and decorate with lime zest and rose petals.