Spiced Coffee Kulfi Recipe | Food Diaries | Chef Zarnak Sidhwa | Dessert

Method:
Stir together the cream, evaporated and condensed milks, coffee powder, cardamom powder, cinnamon, star anise and ¼ tsp of salt in a pan. Bring to a boil and remove from the heat. Press a piece of cling directly on the surface of the mixture to prevent a skin from forming and let the mixture steep for 1 hour at room temperature. Remove the whole spices and discard. Pour the liquid into kulfi moulds. Cover the tops and freeze overnight. Remove from moulds and garnish with toasted almonds to serve.

Method:
Line the cupcake pan with cupcake liners. Combine crushed biscuits and melted butter in a bowl. Press the biscuit mixture into each cupcake base. Refrigerate the crust for 10 minutes.
Preheat the oven at 160 degrees.
For the filling, Beat the cream cheese and cream, until the mixture is smooth. Add condensed milk, vanilla essence and flour, whisking till everything is smooth and well combined. Pour this mixture over the cooled crust and gently tap to remove any air bubbles. Place the cupcake tray in a deeper tray filled with hot water up to one inch, to create a water bath. This will ensure that the cheesecake bakes slowly and evenly. Bake the cheesecake at 160C for 35-40 minutes or until the filing starts to set. The center might seem wobbly but it will continue to cook as the cheesecake cools. Once the cheesecake is baked, allow it to come to room temperature. Refrigerate the cheesecake overnight before unmolding. Decorate with toffee sauce and crushed walnuts.