What's the scoop?

Art Culinaire, Spring, 2005

For the pistachio dressing: Heat oil in a saute pan over low heat. Add pistachios and lemongrass and saute until mixture is aromatic and pistachios are toasted, about five minutes. Remove from heat. Add goat's milk, sugar, salt, condensed milk, lime zest and juice. Transfer to a blender and puree. Add mint leaves and pulse until mint is broken up. Chill completely before using.

For vermicelli salad: Soak vermicelli in enough warm water to cover for about 10 minutes. Let drain over a colander until dry. Toss vermicelli with all remaining ingredients and set aside in refrigerator until ready to use.

For the clear pomegranate caramel: In a small pot, mix together sugar, water and lemon juice. Cook mixture to soft ball stage, 234 to 240 degrees, before caramel develops. Add pomegranate juice and molasses to stop cooking process. Refrigerate until ready to use.

For the cashew and pistachio brittle: In a heavy bottomed pot, combine sugar, water and corn syrup. Heat mixture until it is a medium caramel color. Stir in nuts and heat mixture to a dark caramel color. Place 1 tablespoon portions onto a Silpat[R]-lined sheet pan and sprinkle Fleur de Sel on top. Set aside to cool. Store in an airtight container until ready to use.

To serve: Unmold kulfi onto a plate, dipping into hot water for five seconds or tearing the paper cup as necessary. Garnish kulfi with pomegranate caramel and cashew and pistachio brittle. Serve with vermicelli salad on the side, garnished with torn mint leaves and extra pistachio dressing.

[ILLUSTRATION OMITTED]

ingredients

For the kulfi base:

16 ounces mango, peeled and roughly chopped
16 ounces mango juice
1 vanilla bean, split and scraped
2 cardamom pods
8 ounces granulated sugar
1/2 teaspoon salt
Juice of 1 lemon
2 cups heavy cream
2 cups goat's milk

For the pistachio dressing:

1/2 teaspoon pistachio oil
1/2 ounce Sicilian pistachios
1/4 ounce lemongrass stalk, crushed and finely chopped
3 tablespoons goat's milk
1/2 ounce granulated sugar
Pinch of salt
2 teaspoons condensed milk
Zest and juice of 1/2 lime
1/4 ounce mint leaves

For the vermicelli salad:

2 ounces rice vermicelli
2 ounces mango, julienned
2 ounces unsweetened coconut flakes
1 ounce pomegranate seeds
1 tablespoon passionfruit juice and seeds
1/2 ounce Sicilian pistachios, toasted
1 1/2 ounces pistachio dressing, from above

For the clear pomegranate caramel:

4 ounces granulated sugar
3 tablespoons water
1 tablespoon lemon juice
4 1/2 tablespoons pomegranate juice
1 1/2 tablespoons pomegranate molasses*

For the cashew and pistachio brittle:

8 ounces granulated sugar
4 1/2 tablespoons water
1 ounce corn syrup
3 1/2 ounces Sicilian pistachios
3 1/2 ounces cashews
1/2 ounce Fleur de Sel

For the garnish:

5 large mint leaves, torn
Pistachio dressing, from above

*Available through Kalustyans at (212) 685-3451 or www.kalustyans.com.

RELATED ARTICLE: Passionfruit Creamsicle with Coconut 4 Ways (Serves 8)

PICHET ONG

Champagne

Veuve Clicquot Yellow Label NV

Reims, France

directions

For the passionfruit sorbet: In a saucepan, bring water, banana, trimolene, sugar and salt to a boil. Transfer mixture to a blender and puree until smooth. Add orange juice, passionfruit juice and seeds and puree again until smooth. Pour ingredients into a Pacojet beaker; freeze for 24 hours. Just before serving, make sorbet following Pacojet's instructions. If using a traditional ice cream machine, chill mixture in an ice water bath. Pour into an ice cream machine and freeze according to manufacturer's instructions. Set aside in freezer.