Almond Burfee
Yudhika‘s tips
- The burfee must be chilled when it is being un-moulded. Pop the silicone mould with the burfee in the freezer for 10 minutes if it is too soft.
Ingredients
- 500g full cream milk powder
- 150ml tinned dessert cream
- 385g tin condensed milk
- 350ml fresh cream
- 60ml butter
- 125ml sugar
- 150ml icing sugar
- 5ml ground cardamom
- 45ml finely ground almonds
- Edible gold leaf, to decorate
- Tinted almonds, to decorate
Here’s How
- Spray a silicone mould with non stick spray.
- Place the milk powder and dessert cream in a mixing bowl.
- Use your fingertips to rub the cream into the milk powder.
- Leave aside for an hour.
- Place the milk powder in a food processor.
- Process the mixture until it is fine in texture.
- Place the condensed milk, fresh cream, butter and sugar in a thick bottomed pot.
- Heat the mixture on medium and bring to the boil.
- Stir constantly until it has reached a custard like consistency.
- Add the milk powder into the hot cream and mix well.
- Add the sifted icing sugar, ground cardamom and ground almonds.
- Mix well to evenly distribute the almonds and ground cardamom.
- Spoon the mixture into the silicone mould and gently compress the mixture.
- Leave to cool and then refrigerate until set.
- Turn the mould over onto a baking sheet and gently push the burfee out.
- Decorate with edible gold leaf.
- Top each piece with a whole tinted almond.