Kulfi with Pistachio Amaretto Macaron

Almond and pistachio kulfi:

1. Heat whole milk and condensed milk to just before boiling point. Simmer for 1 to 2 hours over low heat. Stir in the sugar until it is dissolved. Let cool, stir in rose water and freeze in molds. Let thaw for 10 minutes to serve, turn over and serve.

Pistachio Amaretto Macaron:

1. Mix the almonds and pistachios with half of the powdered sugar, grind a little finer with an electric chopper and then sift. Beat the egg whites very stiffly with the whisk of the hand mixer on the highest setting. Add the rest of the powdered sugar and beat in until the egg white shines nicely. Now briefly stir in the food coloring. Carefully fold the almond, pistachio and powdered sugar mixture into the egg whites in two portions using a spatula. Keep stirring slowly until the mixture is shiny again and runs off the scraper in a viscous manner.
2. Fill the mixture into a piping bag with a perforated nozzle. Squirt 32 even, small, round dots onto a well-greased tray. Hold the piping bag upright and do not use it to go up when spraying. Then tap the baking sheet several times on the work surface so that the surface of the macarons is smooth. Let the macarons stand at room temperature for about 40 minutes so that a light skin forms. In the meantime, preheat the oven to 140 degrees circulating air. Then dry the macarons in the oven for about 15 minutes. Then let the tray cool down completely on a cool work surface.

Filling:

1. Cut the marzipan into very small pieces. Add the amaretto and pistachio nuts and mix together. Lay out half of the macaron shell with the flat side up. Spread 1 teaspoon of the filling on top. Place the rest of the bowls on top and press firmly so that the cream extends to the edge of the bowl.

Mango mirror:

1. Peel the mango and remove the pulp from the core. Put in a mold and puree with the mixer. Add the vanilla sugar and lemon juice.