Rosemary And Strawberry Phirni

Rosemary and strawberry phirni

So this was the pink concoction from last night. If you know me you know I won’t let anything go to waste. Mr Spoonfuls had bought a bunch of rosemary over the weekend which didn’t end up in a mocktail we were making. So I decided to use it in phirni instead (yeah I know unusual). Phirni is an Indian dessert made of ground rice, it can also be made with semolina. It is normally flavoured with cardamom or rose. Here I paired the unusual flavour of rosemary with its familiar partner- the strawberry.

I actually enjoyed the taste but Mr Spoonfuls wasn’t quite convinced about the rosemary.
Here’s how I made it:
1/2 pint milk
50g rice flour
Leaves of 3 sprigs of rosemary
2 heaped tbs of sugar
8 strawberry’s hulled/stalk removed and blended into a purée
2tbs strawberry syrup @monin_uk
In a saucepan take 1/2pint of milk, add the rosemary leaves and heat the milk on a very low heat. We are not boiling the milk we are just infusing the flavour.
Leave the milk on heat for around 10 minutes.
Turn off the heat and leave the milk to infuse.
In a separate pan add 50g rice flour and sugar, purée and the syrup, add the cooled milk mixture (be sure to strain out the rosemary). Stir using a whisk on a low heat until desired consistency and pour into individual ramekins.
Let it cool and refrigerate. Alternatively you can eat it warm.

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