PISTACHIO – CRUSTED PUMPKIN & SALTED CARAMEL FUDGE
Fall is the season before the onset of the cold winter, a time for animals to stock up for the cold days ahead, a process of creating provisions to survive to again dance in the sunlight. A time for us fellow humans to layer up and face the winter to come. Inspired by this central concept, Chef Kunal has curated these multi-layered desserts that epitomise the goodness of fall, stocking up on resources, gaining some summer-squandered calories, and thoroughly enjoying the process of transitioning!
Meet the Artist
Business Name: FoodyBreaks Academy & Bakery, Goa
Artist Name: Chef Kunal Arolkar
Chef Kunal Arolkar, a pastry chef, is the Founder and the head trainer at Goa’s first City & Guilds (UK) affiliated pastry school, “Foody breaks Academy.” He runs the foody breaks Café in Porvorim. A no-nonsense chef with a strong belief in the power of positive thinking. His ardent desire for skill development and women empowerment led him to start his academy in Goa and constantly strive to guide budding bakers in Goa and beyond to success!
FOR THE SALTED CARAMEL FUDGE:
Ingredients
- Liquid glucose 20 gms
- Golden syrup 40 gms
- Salted butter 55 gms
- Caster sugar 50 gms
- Brown sugar 50 gms
- Condensed milk 200 gms
- White Chocolate, finely chopped 90 gms
- Sal 2 gram / Fleur de sel 3 gram
Instructions
- Line the bottom of an 8×8 square pastry ring with aluminum foil and parchment liner and place it on a flat tray.
- To make the caramel, heat together the caster sugar, brown sugar, golden syrup, and liquid glucose in a saucepan until it turns into a golden-brown colour.
- Gradually add in the butter with a constant stir, so it mixes well into the caramel.
- Gradually add in the condensed milk with a constant stir.
- Once everything is well combined, simmer the mixture for three more minutes until the consistency is thick enough to form a lump when dropped on a cold surface immediately.
- Take it off the heat and add in the chopped white chocolate. Allow it to rest for a minute or two so that the chocolate begins to melt from the heat.
- Add in the salt and mix it until lump-free. Pour the fudge mixture into the 8×8 ring to form the base of the fudge duo.
- Freeze for about ½ hour and then pour the pumpkin fudge mixture and set it in the fridge overnight / for as long as needed for it to solidify.
FOR THE PUMPKIN FUDGE:
Ingredients
- Compound white chocolate, chopped 360 grams
- Condensed milk 120 grams
- Pumpkin – boiled, peeled & mashed 60 grams
- Nutmeg powder 1 gram
- A Pinch of Salt
- Pistachio, shelled & roughly chopped 25 grams
- Compound white chocolate (if coating) 200 grams
Instructions
- Melt the white chocolate and keep it warm.
- Heat the condensed milk in the microwave for 30 seconds.
- Combine the melted chocolate with the warm condensed milk. Stir it well to ensure it’s well mixed.
- Mix in the nutmeg powder and salt.
- Add in the mashed pumpkin pulp and mix well.
- Heat the mixture in the microwave for another 30 seconds, stir it well and pour it over the salted caramel fudge base.
- Sprinkle roughly chopped pistachios on the top.
- Set in the freezer for 4-12 hours and cut it into little squares.
- Dip them in white chocolate to coat them completely and set it in the freezer before serving them. Or serve them cold without covering them in white chocolate.
- Store these fudgy bites in an airtight container for 3-6 days in the freezer.
One square ring of dimensions 8x8x2inches serves up to 12-16 fudge bites.
Magazines Link
Find some interesting recipes by celebrity chefs in our July 2020 Volume 2 Issue 2
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