ChefXi OfficialA daring dialogue between frozen Himalayan tradition and the molten intensity of dark cacao, spiked with the floral heat of Tellicherry peppercorns.
In a wide, heavy-bottomed copper pot, bring the milk and 0.5 cup cream to a gentle boil, then reduce heat to low.
Stir constantly to prevent the milk from scorching the bottom of the pan.
Simmer the milk mixture, stirring frequently, until it has reduced by half and achieved a thick, silken consistency.
This slow reduction is the 'soul' of the kulfi; do not rush it.
Stir in the sugar, crushed cardamom seeds, and chopped pistachios. Let the mixture cool completely to room temperature.
Pour the cooled mixture into kulfi molds or small ramekins and freeze until solid, preferably overnight.
In a small saucepan, bring the remaining 0.5 cup heavy cream just to a simmer. Remove from heat immediately.
Add the chopped dark chocolate and cracked peppercorns to the hot cream. Let sit for 2 minutes, then whisk until a glossy, vibrant ganache forms.
The peppercorns should be coarse enough to provide a textural pop.
Unmold the frozen kulfi onto chilled plates. Pour the warm Tellicherry chocolate ganache over the top, letting it cascade down the sides.
Finish with a tiny pinch of flaky sea salt and serve immediately while the chocolate is still molten against the frozen cream.
The key to this dessert is the 'napping' of the hot, spicy chocolate over the frozen kulfi. The contrast in temperatures and the slow bleed of the cardamom into the dark cocoa creates a complex, evolving flavor profile. Ensure the peppercorns are freshly cracked for that floral, citrusy bite.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.