Name: Vanilla Bean Kulfi with Raspberry-Lemon Verbena Syrup and Berries
Ingredients: 24 ounces heavy cream; 8 ounces milk; 3 ounces sugar; 1 piece vanilla bean; Pinch of salt; 12 ounces water; 8 ounces sugar; 1 pint red raspberries; 1/2-ounce lemon verbena; Zest of 1 lemon; 1/2 pint red raspberries; 1/2 pint black raspberries or blackberries

Directions

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

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Vanilla Bean Kulfi with Raspberry-Lemon Verbena Syrup and Berries

VANILLA BEAN KULFI:

RASPBERRY-LEMON VERBENA SYRUP WITH BERRIES:

RASPBERRY-LEMON VERBENA SYRUP WITH BERRIES:

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