This popular Indian dessert is usually made with powdered custard. I’m not a huge fan,so here’s a version that starts with a creme anglaise.
4 egg yolks
60g caster sugar
500ml milk
100ml cream
pinch of saffron
¼ tsp ground cardamom
3 cups mixed fruits:green grapes,mango,red apple,banana,kiwifruit,pomegranate arils
Place the egg yolks and sugar into a heatproof mixing bowl and whisk until creamy. Place the milk,cream and saffron in a small saucepan and bring to a simmer,watching that it doesn’t boil over. In the bowl,whisk the milk mixture into the eggs quickly,pour back into the saucepan and then return to a low heat,stirring constantly until the mix coats the back of a wooden spoon.
Mix through the cardamom,then remove from the heat,transfer to a bowl and chill with a piece of plastic wrap directly on top of the custard so it doesn’t form a skin.
When the custard is chilled,halve the grapes,cut the mango into 2cm cubes,and cut the apple,banana and kiwifruit into 1cm cubes. Mix all the fruit with the custard and serve.
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Korma comes from the Urdu word for “braised”,and most modern varieties include a rich gravy of browned onions,yoghurt and nuts.
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