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The online cookbook for entertaining and gourmet recipes. |
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Dulce de Leche Cookies
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Recipe serves:
N/A
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A Little Background
In Mexico, they call it Dulce de Leche, in France, it goes by Confiture de Lait, but I recognised the technique of reducing sweetened milk and caramelising the sugars as the "Pal Khova" I grew up with in India. Although, the Indian version, a completely different culinary animal, is more rustic in a grainer form than than the silky smoothness of the French's 'Milk Jam', the end result is the same. Yum. Dulce de Leche is made from goat's milk and as anyone who has had goat's milk or goat's cheese will recognise what I mean instantly, it has a distinctive feature that is the tangy aftertaste that distinguishes it from other dairy products. Mexican rice pudding with Dulce de Leche is something I dream about quite frequently. In the Phillipines, thanks to their Spanish culinary legacy, the yellowish and deliciously rich buffalo milk is used to make their version of Dulce de Leche. Second to none when it comes to dairy, France makes her Confiture de Lait from her very happy cows. A not unusual French breakfast is a toasted slice of yesterday's leftover baguette smeared with lusciously sticky Confiture de Lait along with the morning's cuppa.
But in all it's avatars, the process of making Dulce de Leche was always tedious. It took several hours to reduce and thicken milk(never skimmed or low-fat. always full fat, please) sweetened with sugar. After that, it was watched over with an eagle's eye and stirred continously as the added sugar and the sugars present in the milk solids caramelised slowly, taking their own sweet time. But today, there are several methods to make the same in your home without the hassle of sacrificing an entire day. The two word solution: condensed-milk and micro-wave.
This recipe is a three ingredient assembled cookie with a saffron sable cookie as the base that is smeared with dulce de leche and embedded with toasted pistachios. The Normandy style sable is a kind of shortbread that is famously French. The recipe also marries the classic saffron and pistachio flavours that is beloved to the Indian palate. The Dulce de Leche that is sandwiched between the East and the West is deliciously New World.
While they are great by themselves as a snack, they can also accompany elaborate composed dessert dishes. Or they'd go just wonderful with a cup of tea or coffee.
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