Ingredients

• 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

Directions

• 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.