Guava kulfi with tropical fruit salad recipe
 350ml/12fl oz whole milk150ml/5fl oz double cream125/4fl oz condensed milk50g/2oz powdered milk 25g/1oz caster sugar ½ tsp freshly grated nutmeg800g/2lb ripe yellow-skinned guavas, trimmed and halved100ml/3fl oz water 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 well2 passion fruit, pulp and seeds scraped out1 lime, juice and zest onlycaster sugar, to taste 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 Method 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. 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. 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. 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. 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. 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. 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. To serve, turn the kulfi out of their moulds onto serving plates and serve with the fruit salad.