Badam Burfi Brulee

Описание: Badam Burfi Brulee
The classical crème brulee gets an almond twist – almond burfis quilted in caramelised
brown sugar
Parvinder Bali
Director, School of European Pastry and Culinary Arts, Gurgaon
Prep Time: 2 hours
Cooking Time: 1 hour
This recipe will yield 20 pieces of 12gm each.
INGREDIENTS
250 gm Almond Dough
70 gm Brown Sugar
150 gm Almonds
100 gm Sugar
METHOD
Soak and Grind Almonds: Soak the almonds for 2-3 hours. Remove the skins and grind into
a paste with a fine sandy texture.
In a heavy bottom pan, add the almond paste and sugar. Mix well until the sugar dissolves.
Make the Almond Dough: Switch on the burner and stir continuously on medium heat till
the mixture becomes a sticky dough and leaves the sides of pan. It takes generally 40-45
minutes.
Remove from heat and let the dough cool slightly. Grease hands with ghee and knead into a
smooth dough.
Shape the Dough: Place the prepared almond dough on the greased surface. Roll it out
gently using a rolling pin into 1-cm thick squares, even rectangle or square. Using a sharp
knife, cut the dough into 1-cm cubes or diamond-shaped pieces.
Make the Brulee: Dredge the brown sugar on top of the burfis and caramelise with a heat
gun or under a radiated heat source until the surface acquires a deep caramel colour.