Baked Kulfi

Shaun McCarty's Baked Kulfi

Rose kulfi, orange saffron kulfi, sponge cake, Italian meringue, and pistachio anglaise by Shaun McCarty of Rasika West End in Washington, D.C.

Yield: 64 servings

Chiffon Sponge Cake:

1. In the bowl of an electric mixer fitted with the whisk attachment, whip the oil and the egg yolks together. Add the water and the vanilla extract.

2. Sift the cake flour, 28 oz/794 of the sugar, the baking powder and salt together. Fold the dry ingredients into the egg mixture, then mix dry ingredients and egg mixture together on high for 1 minute.

3. Whip the egg whites until foamy, then add the remaining 18 oz/510 g sugar and whip to medium-firm peaks. Fold the egg whites into the cake mixture. Pour into 2 lined and sprayed full sheet pans. Bake in a convection oven at 350° F for 25 minutes with the fan on low, or until a knife inserted into the cake comes out clean. Set aside.

Simple Syrup:

Combine all ingredients and bring to the boil, cooking until the sugar is fully dissolved.

Set aside.

Blood Orange Preserves:

1. In saucepot, combine orange puree, orange zest and juice, liqueur and sugar. Bring to a boil and stir in the pectin mixture.

2. Bring back to a boil, adjust the flavoring if needed, and strain. Set aside.

Condensed Milk Base:

Bring all ingredients to a boil, then reduce to a thick consistency, stirring the mixture  regularly (the color should be a light tan). Strain and cool.

Orange Saffron Kulfi:

1. Mix all of the ingredients together except the cream.

2. Spin the mixture in the ice cream machine to a soft consistency. Taste and adjust amounts of compound, honey or saffron, as needed.

3. Whip the cream to soft peaks and fold into ice cream.

*Note: for the ground saffron, use a spice grinder with a little bit of granulated sugar mixed with the saffron to help with grinding the spice.

Rose Kulfi:

1. Mix all of the ingredients together except the whipped cream.

2. Adjust flavoring and spin the mixture in the ice cream machine to a soft consistency.

3. Fold the whipped cream into the ice cream.

Reserve to the side.

*Note: If you don’t have rose compote, you can steep the cream with rose tea for the same effect.

Italian Meringue:

1. Whip the egg whites to soft peaks and slow the mixer to maintain the consistency.

2. In a heavy pot, bring the sugar, water and corn syrup to a soft boil stage.

3. With the mixer at half speed, slowly pour the sugar syrup into the egg whites.

4. Whip until cool and thick. Set aside until ready to garnish the desserts.

Pistachio Anglaise Sauce:

1. Scald cream and half and half with vanilla beans and allow to infuse. Strain.

2. Whisk egg yolks with sugar to ribbon stage.

3. Temper eggs with heated cream and half and half mixture and cook until nappé, 180-185°F.

4. Strain and cool in an ice bath. Add the pistachio paste.

Assembly:

1. Line a sheet pan with parchment paper and place a full sheet pan riser (frame), measuring16-1/4”  x 24-1/4” into it.

2. Place one cake in riser and press in firmly. Brush with simple syrup.

3. Spread a thin even layer of Blood Orange Preserves over the cake.

4. Spread the Rose Kulfi in an even layer over the sheet. It should reach one third of the way up the sides of the frame.

5. Repeat steps 2 and 3 for the next layer.

6. Then spread the Orange Saffron Kulfi in an even layer which should bring you to the top of the riser. Cover and freeze until hard.

7. When fully frozen, remove the frame from the pan as follows. Turn the cake over onto a full sheet-sized cakeboard and then invert onto another cakeboard. Trim 1/4” all around and discard trimmings.  Cut the dessert into four long strips, each strip measuring 4”along the short side of the dessert. Then cut across the strips at 3” intervals, yielding 8 equal strips. You should have 32 rectangles, each measuring 4” by 3”. Now cut each of the rectangles along the diagonal, yielding triangular portions.

8. Pipe meringue on top of each serving in a decorative pattern, as desired, and torch to brown. Serve with garnish and sauce.


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