Ashley Wright
Contents
show
Ingredients
For the chocolate fudge:
- 400 g Chocolate
- 270 g Sugar
- 400 g Sweetened condensed milk
- 60 g Butter
- 140 g Marshmallow
- 0,75 tl Sea salt
- 100 g Candied orange peel
For the strawberry sauce:
- 500 g Fresh strawberries
- 50 g Powdered sugar
For the curd dumplings:
- 400 g Potting
- 2 Pc. Eggs
- 1 Pc. Egg yolk
- 1 tbsp Butter
- 3 tbsp Sugar
- 100 g White bread
- Salt
- 1 Pc. Orange zest
- 150 g Pistachio nuts
- 50 g Coconut flakes
- Breadcrumbs
For the rose-flavored peaches:
- 3 Pc. Peaches
- 2 tbsp Butter
- Rose water
Instructions
Fudge:
- Heat the sweetened condensed milk, sugar, butter, mini marshmallows and salt in a saucepan over medium heat, stirring constantly, until the marshmallows have melted. Meanwhile, coarsely chop the chocolate and finely chop the candied orange peel. Line a baking pan (25x25 cm) with baking paper and grease the edges with oil.
- As soon as the condensed milk and marshmallow mixture has melted, stir in the chopped chocolate and let it melt too. Be careful again that the mass does not burn. Finally stir in the chopped orange peel and then pour the mixture into the prepared form to cool. Let the fudge set in the refrigerator for at least 5 hours and then cut into small cubes of approx. 1x1 cm.
Strawberry sauce:
- Wash and clean the strawberries and cut into small pieces. Mix the strawberries with the powdered sugar in a bowl and let steep for a moment. Then finely puree the strawberries with a hand blender and then pass them through a fine sieve. Pour the strawberry sauce into a measuring bottle and store in the refrigerator until you are ready to use it.
Curd noodles:
- Squeeze the curd with a clean cloth and let it drain. Debark the bread and cut into small cubes. Mix the butter, sugar, eggs, orange peel and a pinch of salt with the hand mixer until foamy, then stir in the curd cheese and finally the white bread. Let the dumpling mixture rest for 30 minutes and then if necessary, if the mixture is still too soft and moist, mix in some breadcrumbs.
- Shape the mixture into plum-sized dumplings and hide a cube of chocolate fudge in the middle of each dumpling. Boil enough water in a large saucepan, add the dumplings and cook over reduced heat with the lid open for about 10 minutes until the dumplings have risen to the surface.
- While the dumplings are cooking, chop the pistachios and coconut flakes very finely in a multi-chopper and place on a deep plate. As soon as the curd dumplings are ready, roll them individually in the pistachio and coconut mixture until they are green all around. Then arrange the dumplings on the plates.
Rose-flavored peaches:
- Cut the skin of the peaches at the top and bottom in a cross shape. Bring the water to the boil in a kettle or saucepan and then briefly pour the boiling water over the peaches in a bowl. Rinse the fruits in cold water and then peel them with a sharp knife. Remove the pulp from the core and cut into small cubes.
- Now melt the butter in a pan at medium temperature and toss the peach cubes in it for a few minutes until they have softened a little. Then take the pan off the heat and flavor the peaches with 2 - 3 tablespoons of rose water. Do not heat the fruits afterwards, otherwise the rose aroma will evaporate again!
Nutrition
Serving: 100gCalories: 315kcalCarbohydrates: 39gProtein: 6.5gFat: 14.6g
