Thyme Soy Milk Kulfi with Caramelised Figs
Difficulty
Easy
Preparation Time
10 minutes
Portions
6
Ingredients
- 1 litre soy milk
- Leaves from 2 sprigs of thyme
- 100 g sugar
- 14 g corn starch
- 20 g water
- Babbi Cremadelizia Caramelised Figs
Preparation
- Pour the soy milk into a wide, heavy-bottomed saucepan and add the thyme leaves and sugar.
- Bring to a boil, then immediately reduce the heat so the soy milk continues to simmer gently.
- Stir occasionally with a spoon to prevent a skin from forming on the surface.
- Cook until the soy milk has reduced by approximately half.
- Shortly before removing from the heat, add the corn starch mixed with the water and continue stirring while cooking for a few more minutes.
- Remove the kulfi mixture from the heat and pour it into a silicone mould.
- You can use a loaf-shaped mould and slice it later, or individual moulds.
- Allow the kulfi to cool completely in the mould, then transfer it to the freezer.
- Freeze for at least 4 hours.
- Before serving, leave it at room temperature for about 5 minutes to achieve the ideal texture.
- Serve the gluten-free kulfi with one Babbi Caramelised Fig per portion.
Recipe by Marzia Fine Dining
