Coconut ice and white chocolate burfee truffles

Sugar n Ice by Rae
20 servings Prep: 45 mins, Cooking: 1 hr 20 mins, Chill/rest/proof: 48 hrs
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Burfee, made in the traditional way, finished with sweet coconut ice in the form of white chocolate-coated truffles.

By Independent Contributor July 20 2022
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Ingredients (19)

For the fresh cream burfee
500 g Klim
1 tsp ground cardamom
80 g Nestlé dessert and cooking cream
2 tbsp ground almonds
2 tbsp desiccated coconut
For the mawa base
500 ml fresh cream
80 g Nestlé dessert and cooking cream
For the syrup
1 cup water
1 3/4 cup sugar
20 g butter
For the coconut ice
1 cup condensed milk
1 cup icing sugar
1 cup desiccated coconut
pink food colouring
ground cardamom — optional
To assemble
250 g white chocolate
2 tsp canola oil
3 tbsp chopped pistachios
rose petals
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Method:

To make the fresh cream burfee

Step1: Start with the milk powder base

Mix 500 g Klim powder, 1 tsp ground cardamom and 80 g Nestle Dessert and Cooking Cream together. Blitz to combine and leave to set overnight.

Once set, grind or blitz and then sieve until smooth.

Add in 2 tbsp of ground almonds and 2 tbsp desiccated coconut and set aside.

Step 2: Make the mawa base

Cook 500 ml fresh cream with 80 g Nestle Dessert and Cooking Cream in a heavy based pot for about 1 hour while stirring. The mixture should be yellow in colour, thick and well reduced. Set aside.

Step 3: Make the syrup

Heat the water and sugar and boil gently until you reach thread stage (If using a spoon to test for thread stage, dip a spoon into the sugar syrup and lift the spoon above the pot, if the syrup forms a thread it is ready to go. If using a candy thermometer the syrup will read between 106 –112°C).

Once the syrup is at the correct stage, remove from the heat and add in the butter. Whisk to combine well.

Step 4: Mix the mawa base together with the syrup and the milk powder base in a heavy-bottom sauce pan. Cook on medium while stirring for about 10 minutes.

Allow the burfee mixture to cool. Place in an airtight container and leave to set overnight.

Step 5: Place the prepared burfee mixture in a stand mixer with a paddle attachment and beat for about 1 minute or until the mixture is slightly lighter in texture. Set aside.

To make the coconut ice

Mix the condensed milk, ground cardamom and icing sugar together. Slowly add the desiccated coconut.

Divide the mixture into two. Knead pink food colouring into 1/2 of the mixture.

Press the pink coconut ice into a greased dish, followed by the white coconut ice layer. Cover and leave to set for a few hours.

To assemble the coconut ice and white chocolate burfee truffles

You will need about 250 g of the prepared coconut ice and 500 g of the prepared burfee.

Roll out 1/2 tsp balls of coconut ice keep this aside. Then scoop out 1/2 tsp of burfee, and flatten it into a disc that would be big enough to cover the ball of coconut ice, pop the coconut ice ball over, gently close up and roll into a smooth ball!

Freeze the balls until frozen solid, this is important to get the chocolate coating perfect and set quick!

Melt the white chocolate in the microwave stirring between 20 second intervals. Stir in the oil.

Using two forks dip the truffles in chocolate, drain well and place on baking paper or wax paper. Once set, drizzle more chocolate over and quickly sprinkle over crushed dried rose petals and pistachios! You could drizzle more white chocolate over if you’d like!

Place in the refrigerator until ready to serve. Leave at room temperature for at least 20 minutes before serving.

Enjoy!

Reprinted with permission from Raeesa Carrim from Sugar n Ice By Rae, follow along on Instagram for more.

 

 



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