When I lived near Paris, an English friend and I used to frequent a wonderful little Indian restaurant where we invariably ordered kulfi and halwa for dessert. I’m sure they used to cringe and don their heat-proof clothing and goggles as they saw us approach because we always ordered everything extra extra hot, which is unusual in France where Indian restaurants tend to be more subtle than in the UK. I’m all for subtle; subtle is usually a good thing, but not when it comes to Indian food when my tastebuds demand strident, lurid and brash. Eating Indian food is an extreme sport for me: bungee jumping for the palate.
This ice cream is divine and absolutely perfect after a brazen vindaloo – it puts out the fire like applying aloe vera to sunburn. It is usually made with condensed milk instead of coconut cream.
Not only is ginger deliciously tangy and refreshing, it is also a potent antibacterial, antifungal and anti-inflammatory, as well as being an excellent antioxidant source. It aids digestion and helps prevent nausea and motion sickness as well as headaches, respiratory infections and arthritic pain.
Ingredients (makes about 12 mini moulds)
400ml coconut cream, any excess water removed
400ml Greek yoghurt
1 large mango, peeled and pureed
25g almonds, finely chopped
25g pistachios, finely chopped
1 tablespoon honey
1 teaspoon fresh ginger, grated
1 teaspoon cardamom seeds, ground
Place all the ingredients in a large mixing bowl and combine well. Pour the mixture into silicon muffin moulds (I used a mixture of muffin moulds and canelé moulds). Freeze for at least two hours. Take out individual portions and leave to defrost slightly at room temperature about 45 minutes before serving. Delicious served with halwa.