Ingredients
Scale
For Fudge:
- 125 g Condensed milk
- 262 g White couverture
- 2 pinches Salt
- 30 g Mouth freshener
- 12–15 nos. Fresh rose petals
- 2–3 drops Rose essence
For Buttercream:
- 57 g Unsalted butter
- 15 g Icing sugar
- 10 ml Milk
- Pink gel color as required
- 1–2 drops Rose essence
For Layering:
- 100 g Gulkand
For Garnish:
- 8–10 nos. Rose petals
- 1 no. Silver leaf
- 10–15 g Chopped pistachios
EQUIPMENT REQUIRED:
- Measuring Cups and spoons
- Digital Weighing Scale
- Bowls and spoons
- Microwave
- Spatula
- Cling wrap
- 6inch square tin
- Hand beater
Instructions
Method For Fudge:
- Line a 6 inch square tin with cling wrap.
- Melt white couverture chocolate in microwave.
- Now, warm the condensed milk and add it to the chocolate. Mix them well.
- Add in the salt, mouth freshener, rose petals and essence. Combine everything.
- Pour the mixture into the lined square tin and let it freeze overnight.
Method For Buttercream:
- In a bowl, dissolve the icing sugar into the milk.
- Now, take a mixing bowl and put unsalted butter. Beat it till it becomes soft and pale.
- Start adding the sugar-milk mixture in batches and beat.
- Continue beating till the entire milk has been incorporated well.
- Lastly add a drop of pink gel color and a few drops of rose essence. Mix again.
Assembly
- Take the fudge out from the refrigerator and spread ab even layer of gulkand on it.
- Now cut the fudge into 3inch x1.5inch rectangle.
- Pipe three blobs of rose buttercream on top.
- Garnish with some rose petals, chopped pistachio and silver leaf.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 8 portions (3in x 1.5in)
