Almond kulfi with rosewater syrup
300ml pure cream
1 1/2 teaspoons cardamom seeds
2 x 395g cans condensed milk
150g slivered almonds, toasted, roughly chopped
1/2 cup caster sugar
1/2 teaspoon rosewater essence (see note)
Cut sixteen 2cm x 20cm strips of baking paper. Criss-cross 2 strips to line each of eight 3/4 cup-capacity texas muffin holes, allowing a 3cm overhang.
Place cream, milk and cardamom seeds in a saucepan. Bring to a simmer over medium-low heat. Remove from heat. Set aside for 15 minutes to allow flavours to develop.
Strain mixture into a bowl. Add condensed milk. Using an electric mixer, beat for 5 to 10 minutes or until mixture is thick and creamy. Stir in three-quarters of the almonds. Pour mixture into prepared holes. Cover with plastic wrap. Freeze overnight to set.
Place sugar and 1/4 cup of water in a medium saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until sugar dissolves. Increase heat to medium. Cook without stirring for 5 minutes or until mixture thickens. Add rosewater. Stir to combine. Remove from heat. Allow to cool. Pour into a jug. Cover with plastic wrap and refrigerate if making the day before.
Remove kulfi from freezer. Run a knife around holes. Using paper strips, lift kulfi from holes. Place on plates. Drizzle with rosewater mixture. Serve.
Notes & tips
Rosewater essence is made from distilled red and pink rose flowers. It's most notably used in Turkish delight and many Indian desserts. You can find rosewater essence in the baking aisle of the supermarket.
You could use orange blossom water instead of the rosewater essence, and unsalted pistachios instead of the almonds for a different flavour.