Indians go wild for strawberry season. Strawberry sellers in Mumbai stand on street corners behind gigantic pyramids that look too beautiful to disturb. This kulfi, much like an ice-cream, is my favourite way to eat them. Infusing fennel seed into the cream lends it sweet but gentle aniseed flavour. This recipe was originally written for Borough Market’s magazine, Market Life.
400g ripe strawberries, hulled and washed
2 tsp fennel seeds (plus more to decorate)
400ml condensed milk
400ml double cream
1 tablespoon caster sugar (optional)
dried rose petals to decorate (optional)