Chocolate, pistachio and rose kulfi with pomegranate, Turkish delight and crystallised rose petals

Makes 6 Desserts and puddings

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Method

Pour the milk, cream and evaporated milk into a large non-stick saucepan or wok. Bring to the boil and then reduce the heat to a gentle simmer. Stir in the milk powder and simmer for around 30 minutes, until the mixture is reduced and thickened. Stir in the sugar, chocolate and glucose and continue to cook for another few minutes, until the mixture is thick and glossy.

Once the mixture is cool, stir in 50g of the chopped pistachios. Pour the mixture into kulfi moulds (or tall dariole moulds) and freeze until solid.

Pour the pomegranate juice into a saucepan and add the lime juice and zest, the sugar and the glucose syrup. Stir over a low heat until the sugar has dissolved. Increase the heat a little and allow to bubble for 3-4 minutes, until the sauce is glossy and has thickened a little. Leave to cool.

To serve, turn the kulfis out onto plates, and spoon a little jus around each base. Decorate with the remaining chopped pistachios, extra pomegranate seeds, cubes of Turkish delight and crystallised pink rose petals.

For the crystallised rose petals (one handful), brush the rose petals lightly with the beaten egg white and dust with the caster sugar. Leave to dry on a tray lined with a little baking paper until dried.