Sweetness and Light

The cultural universality of food.

Tangerine and Cinnamon

This weekend some friends and I cooked a Lusophone world-themed dinner. I contributed pudding: an updated version of bebinca – a Goan dessert consisting of layers of coconut pancakes – and brigadeiros, a Brazilian interpretation of chocolate truffles made of condensed milk and cocoa. The recipe for the latter is incredibly easy:

1 tin sweetened condensed milk

½ cup cocoa (not drinking chocolate)

2 Tblsp butter

Silver balls, hundreds and thousands, or more cocoa, for coating

1. Combine the condensed milk, cocoa, and butter in a heavy-based saucepan.

2. Stirring continuously (preferably with a rubber spatula), cook over a low-to-medium heat until the mixture is so thick it’s possible to draw the spatula across the bottom of the pot, leaving a wide gap.

3. Pour the mixture into a well-greased 20cm square cake tin, and allow to cool.

4. Pinch off pieces of the mixture and roll…

View original post 1,522 more words

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