Desserts
Blueberry Ripple Burfee
A creamy burfee rippled with a tangy blueberry compote and topped with white chocolate, freeze-dried blueberries and gold leaf.
If there is one flavour pairing I will never tire of, it is blueberry and cheesecake (my blueberry cheesecake macarons are proof of that!). So when I was dreaming up something different to tuck into this year's Diwali parcels for friends and family, it felt only right to bring that pairing to burfee. This blueberry ripple burfee starts with my fresh cream burfee, rippled with a thick, tangy blueberry compote and finished with a layer of white chocolate. The fresh tang of the blueberries against the creamy burfee is everything I love about a blueberry cheesecake – just in sweetmeat form! Is it traditional? Not quite. Will your loved ones be asking for more? I think so 🙂
The recipe
Blueberry Ripple Burfee
adventureswithsugar.com/blueberry-ripple-burfee/
Method
Method: blueberry compote
- Cook the blueberries: Place the blueberries, caster sugar and lemon juice in a saucepan over a medium heat, until the sugar has dissolved, the blueberries start to soften and the colour begins to run.
- Thicken: Stir in the cornflour slurry and let it bubble gently for a minute or two, stirring, until thick and glossy. You want it thick, so that it ripples through the burfee rather than soaking into it.
- Let cool: Set aside to cool completely (I pop mine in the fridge) whilst you make the burfee.
Method: burfee
- Combine the milk powder and cream: Place the milk powder in a large bowl together with the dessert cream.
- Rub together: Rub the dessert cream and milk powder between your fingertips to hydrate and form a crumbly mixture – don't worry if there are still large chunks.
- Rest: Let this rest for at least two hours, or even overnight.
- Grind: Once rested, pulse the mixture in a food processor and/or grinder to a fine powder – about a minute. Sift into another bowl, regrinding anything left in the sieve.
- Make the syrup: Place the icing sugar, fresh cream and ghee into a large pot over a medium heat (not too high) and let everything dissolve and come to a boil – about 3 – 5 minutes. It is ready when a drop on a plate, held upright, runs down slowly without dripping off.
- Add the milk powder: Then add the ground milk powder and continue to cook, stirring, until the burfee begins to bubble a bit. It will still look very unset, but will firm up as it cools.
- Add the flavourings: Stir in the cardamom, and the rose essence if using.
- Let cool: Remove the pot from the heat and let the burfee cool in the pot, with the lid open, until cool to the touch. Then knead it until soft and creamy.
- Ripple: Roll the burfee into balls and arrange them in a tray lined with cling wrap. Spoon the cooled compote into the gaps and over the top, then press everything down firmly into an even layer, so that the compote ripples through the burfee. Leave to set.
Method: topping
- Melt the chocolate: Melt the white chocolate in the microwave in short bursts, stirring in between, so that it does not burn.
- Spread: Spread the chocolate over the set burfee in an even layer and leave it to set.
- Cut and decorate: Cut into squares, then dust each one with the crushed freeze-dried blueberries (I covered just half of each square) and finish with a fresh blueberry and a flake of gold leaf.
What should I know about making this?
Can I make the compote ahead?
Yes, and it is best that you do, as it needs to be completely cool before it goes into the burfee.
Can I use frozen blueberries?
I have only tested this with fresh blueberries, so cannot comment here.
How do I store it?
Keep it covered in an airtight container in the fridge, as the compote is fresh fruit.
Linked recipes
Fresh Cream Burfee
The classic: a soft, melt-in-your-mouth burfee made with milk powder and fresh cream, with a gentle warmth from cardamom.
View recipe
Pistachio Burfee
Creamy burfee with ground pistachios, topped with smooth pistachio paste, rose petals and gold leaf.
View recipe
Comments
No comments yet.
Leave a comment