- 350ml/12fl oz whole milk
- 150ml/5fl oz double cream
- 125/4fl oz condensed milk
- 50g/2oz powdered milk
- 25g/1oz caster sugar
- ½ tsp freshly grated nutmeg
- 800g/2lb ripe yellow-skinned guavas, trimmed and halved
- 100ml/3fl oz water
- 500g/1lb 4oz prepared fresh fruit – a combination of Alphonso mango, pineapple, lychee, watermelon, persimmon and starfruit works especially well
- 2 passion fruit, pulp and seeds scraped out
- 1 lime, juice and zest only
- caster sugar, to taste
- For the kulfi, place the milk, cream, condensed milk, powdered milk, sugar and nutmeg into a non-stick pan and rapidly bring to the boil. Lower the heat and simmer gently for 15 minutes. Remove from the heat and allow to cool.
- Meanwhile, place the guavas into a blender with the water and blend to make a purée. Push the puree through a sieve with the back of a spoon and discard the seeds. You should be left with 500ml/½ litre of purée.
- Add the guava purée to the milk mixture and stir well.
- Spoon the mixture into six individual kulfi moulds, jelly moulds or yoghurt pots and freeze overnight.
- Just before serving the kulfi, prepare the fruit salad. Place the prepared fruit into a bowl with the passion fruit pulp and seeds, lime juice and zest and sugar and stir to coat the fruit.
- To serve, turn the kulfi out of their moulds onto serving plates and serve with the fruit salad.