Kulfi Almonds and Pistachios Dessert

Ingredients:

1 1/2 liters milk
20 g blanched almonds, finely chopped
20 g pistachios, finely chopped
8 cardamom pods
4 tbsp caster sugar

Preparing:

Bring to the boil milk and cardamom pods.
Reduce the heat and simmer, stiring until it has reduce by about on-third to 1 liter.
Add sugar and cook for 3 more minutes.

Strain out te cardamom pods and add the almonds and pistachios.
Pour the kulfi into a shallow container, cover the surface with a sheet of baking paper and freeze for 1 hour.

Line 6 cream horn moulds with baking paper and pour the kulfi among them and freeze overnight.

Fruit Kebabs with Honey Cardamom Syrup

Ingredients:

16 strawberries
1 peach, cut into small pieces
1 banana, sliced
1/4 small pineapple, cut into small pieces

Honey Cardamom Syrup:
20 g unsalted butter, melted
2 tbsp honey
1 tbsp rum or brandy
1 tbsp brown sugar
1/2 tsp ground cardamom

Preparing:

Soak 8 wooden skewers in cold water for 20 minutes.
Thread the fruit alternately on skewers and place in a shallow dish.

Combine the honey with butter, cardamom, rum and sugar.
Pour the mixture over the kebabs, cover and set aside for 1hour.

Preheat the griller.
Cook the kebabs for 5 minutes.
Brush with syrup occasionally.

Banana Flambé with Chocolate

Ingredients:

2 ripe bananas, parties at 3 over
2 tbsp sugar
1 tbsp ground ginger
1 tbsp butter
1 tsp ground jamaica
1 tsp ground cardamom
1 oz rum

Preparing:

Fry bananas in butter for 2 minutes on each side along with spices and sugar.
Flambé using rum.
Serve with coconut ice cream and chocolate