In a small pot, combine all ingredients with the exception of salt. Over a medium flame, bring mixture to a simmer. Reduce the heat and cook until the mixture has been reduced by 1/3 of original volume. Stir frequently. When mixture has been reduced, add the salt. Cool. Pour mixture into 4 to 5 conical shaped paper cups. Freeze. The kulfi should be allowed to freeze for 8 to10 hours.
RASPBERRY-LEMON VERBENA SYRUP WITH BERRIES:
In a small sauce pot, combine the water, sugar, lemon zest. Bring to a simmer and add the lemon verbena. Pull the pot from the flame and allow to infuse for about 30 minutes. Place pot back on a low flame and add the raspberries. Bring entire mixture to a simmer and cook for about 15 minutes. Cool slightly and pass mixture through a chinois. Chill syrup.
Simply toss the fresh berries in the syrup just a few minutes prior to serving.
To serve, pull the kulfi from the freezer and unwrap paper. Place kulfi in a bowl and serve the fresh berries tossed in syrup along side the kulfi.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Jackie Riley, Tabla Restaurant, New York, NY