Fresh Cream Burfee

The most luxoriusly creamy and soft treat made with milk powder and cream, and flavoured with a hint of cardamom

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FOR THE FRESH CREAM BURFEE

• 500g milk powder / klim (1 packet)
• 155g Nestle dessert cream (half the large tin)
• 360g icing sugar (3 cups)
• 250ml fresh cream (1 cup)
• 100g butter ghee (just less than 1/2 cup), possibly a bit more for kneading
• 2 teaspoons freshly ground, cardamom powder
• a few drops rose essence (optional)

METHOD

1. Place the milk powder in a large bowl together with the dessert cream.
2. Rub the dessert cream and milk powder between your fingertips to hydrate and form a crumbly mixture – don’t worry if everything if there are still large chunks.
3. Let this rest for at least two hours, or even overnight.
4. Once the milk powder has rested, place it into a food processor and/or grinder to pulse it to a powder – about a minute.
5. Sift this powder into another bowl, repeating with the remains within the sieve until everything is ground.
6. Then begin by making a syrup by placing the icing sugar, fresh cream and ghee into a large pot and heating. Set your stove to a medium heat, not too high heat.
7. Let everything dissolve and come to a boil – depending on your stove, this could take about 3 – 5 minutes. If you drop a bit of the syrup on a plate and hold it vertically, it will run down slowly, but not drip off the plate.
8. Then add the milk powder and continue to cook until the burfee begins to bubble a bit. Turn the heat low and continue to cook for a It will still look very unset, but will set as it cools.
9. At this point, add in the cardamom and rose essence, if using, and mix in to combine.
10. Remove the pot from the heat, allowing the burfee to cool in the pot, with lid open, until cool to the touch.
11. Then knead it until you have a soft, creamy delight.
12. Do not leave it open for too long as the burfee will dry out.
    
    

Recipe by adventureswithsugar.com