HOW TO MAKE IT

1. Pop the gooseberries into a small saucepan with the sugar, ground cumin, ginger and a splash of water, heat until they just begin to burst, then remove from the heat and mash. Add the salt, stir and set aside to cool completely.

 2. Take a large mixing bowl, add the gooseberry purée, condensed milk, cream and whip-up until you see ‘ribbons’ in the mixture, maybe 3 to 4 minutes; I’d recommend using an electric hand whisk if you have one.

3. Fold the egg-white and toasted cumin seeds gently through the creamy mixture with a spatula until all ingredients are combined and you have a thick, sticky ‘mousse’

4.Pour the mixture into a suitably sized bowl or tub, cover with a tea towel and set aside in your freezer to set for at least 6 hours or overnight.

ASSEMBLY

• • Remove from the freezer and ball. Serve with fresh mint and the smallest pinch of sea salt. For added indulgence, dress the kulfi with a generous dollop of Greek yoghurt, lemon curd and toasted, chopped almonds.
  • For the super adventurous, replace the ground cumin with a scant teaspoon of ‘Jal jeera’ spice blend. And for pure decadence, do not use the ground cumin adding a good pinch of saffron threads instead.