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Ingredients

360g (1 1/2 cups) bought vanilla custard
1 x 395g can sweetened condensed milk
1 x 300ml ctn double cream
2 teaspoons vanilla extract
100g dried peaches, chopped
80g unsalted pistachio kernels, coarsely chopped
10 sheets filo pastry
Olive oil spray
80ml (1/3 cup) honey

Method

Step 1 Whisk the custard, condensed milk, cream and vanilla in a bowl. Add the peach and half the pistachio and fold to combine.
Step 2 Divide the mixture between eight 185ml (3/4-cup) capacity metal timbale moulds. Place on a baking tray. Place in the freezer for 4 hours or until firm.
Step 3 Preheat oven to 180°C. Place the filo on a clean work surface and roll up tightly to form a log. Use a sharp knife to cut the filo into 5mm-thick strips crossways. Scatter the filo over a large baking tray. Spray with olive oil spray. Bake in oven for 5 minutes or until the filo is golden brown and crisp. Set aside for 10 minutes to cool.
Step 4 Run a palette knife around each kulfi and turn out onto serving plates. Top with filo and drizzle over the honey. Scatter over the remaining pistachio and serve immediately.

Peach & pistachio kulfi

How to make Peach & pistachio kulfi

Ingredients

Method