Smooth, Creamy Burfee
Delicious melt-in-your-mouth Burfee made with loads of cream
Servings: 50
Ingredients
- 500 gram powdered milk, Klim
- 1 cup fresh cream
- 290 gram nestle dessert and cooking cream
- 1&1/2 cup icing sugar
- 1/4 cup butter
- 2 tbsp ground almond
- 1 tspn cardamom
Instructions
- Mix the fresh cream into the powdered milk and allow it to stand for about an hour. After the hour, add the mixture, in small batches to a food processor and process until it resembles fine crumbs. Set aside
- To a large pan add the butter, nestle cream and icing sugar. Mix well and heat just until it reaches boiling point. Add the powdered milk mixture and keep stirring until it forms a smooth paste like mixture. Should take about 2-3 minutes
- Remove from stovetop and add the almonds and cardamom. Allow it to cool at room temperature and mould into shapes. Alternatively you can sprinkle some flakes almonds at the bottom of a lined dish and press the mixture into the dish, refrigerate for a couple of hours and cut into squares
Notes
- This burfee is so easy to make and literally flop proof
- You can shape and cover with chocolate if you wish and you substitute the cardamom and almond with other flavourings