| Burfee (22.10.07) |
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| Recipe - The Sweet Box | |
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Burfee (22.10.07) 500g Klim nestle Cream Syrup: 1 ½ cups icing sugar 1 ½ Tbsp Sugar ¼ cup condensed milk 1 cup fresh milk 250ml fresh cream (Boil slowly till it makes 1 cup and set aside) Rose essence (Few drops) Elachi (Fine) 20zs Butter Method: Rub the Klim and cream together and leave aside overnight. Put through food processor the next day. Boil the Icing sugar, sugar, condensed milk and fresh milk +- 15 min then add 20zs butter and fresh cream & boil +- 1 -2 min. Remove and add to Klim mixture. (Do not add all the syrup) add the essence & elachi and leave overnight to rest. Add more syrup if required the next day. Sahpe into blocks or scoop with an ice cream spoon decorate with coloured almonds. |
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