Raspberry shortcake fudge
I made this fudge with raspberries from my own garden, but it can of course be done with many more types of fruit.
If you don’t want any seeds in it, pass the pie filling through a fine sieve. Personally, I think seeds (as long as not too many) are just part of the fruit. You can also make the pie filling as sweet as you want, but keep in mind that white chocolate fudge is already quite sweet on its own. So a little acid to it is actually a very good idea.
Ingredients:
Fudge:
500 g white chocolate
1 can sweetened condensed milk
1 tbs butter
Pinch of salt
Pie filling:
2 cups of fruit (this can also be frozen fruit)
2 tsp cornstarch (more or less, depends a bit on how thin the fruit is)
possibly some sugar, this is also at your discretion. How sweet do you want it?
Shortcake:
1 pack of shortbread cookies
2 tbs butter
Preparation:
Use a bowl of approximately 20×20 cm for this fudge. Make sure it is lined with cling film on the inside, so that it is easier to remove from the mold later.
Pie filling:
Place the fruit (possibly with sugar) in a pan and bring gently to the boil. Make sure all the fruit breaks, help if necessary. with a fork.
Make a paste of the cornstarch with a little water. Add this to the fruit on the stove. Stir well so that no lumps form.
Cook this together for a few minutes until the cornstarch has “cooked out” and the filling has thickened to a pie filling thickness. If the filling does not thicken enough, add a little more cornstarch porridge but let this also cook for a few minutes.
If you don’t want seeds, you can pass the filling through a sieve. Allow the mixture to cool thoroughly in the refrigerator.
Do not continue until the pie filling has cooled.
Shortcake:
Melt the butter gently over a low heat. In the meantime, grind the cookies in a food processor. Mix the butter and cookies together and pour onto the cling film. Smooth nicely with a spatula or the back of a spoon. Place this in the refrigerator to harden.
Fudge:
Chop the white chocolate into small pieces. Place this together with the butter, condensed milk and salt in a heatproof bowl.
Let everything melt in a bain-marie. Mix well a few times in between.
When everything has melted, remove the bowl from the heat. Now carefully fold +/- 2 full tbs of pie filling into the fudge. Make sure it is not stirred completely evenly, but make sure you have a marble effect.
Pour the fudge onto the shortcake and spread it evenly. Pay attention to the corners. And make sure that the cling film stays up properly.
Spoon some teaspoons of flan filling onto the fudge and gently stir it out with a knife. Make sure the knife goes deep into the fudge when stirring. Take a nice picture of the top.
Place everything in the refrigerator for a few hours to set.
Carefully remove the fudge from the bowl with the foil and cut it into pieces with a warm knife. I usually let the cut fudge “air dry” for a few hours, but it’s actually ready to eat by then.
Enjoy your meal.
