Gato Dilait
Food Recipe
Ingredients
250 g full cream powdered milk
80 g Nestlé Dessert Cream
100 g ground almonds
3 tbs caster sugar
1 cup icing sugar
1/2 cup water
1 tbs unsalted butter
1/4 tsp cardamom
1/2 tsp rose extract
1 tbs sesame seeds
Food colouring
Method
Combine milk and cream in a large bowl until the mixture looks like fine breadcrumbs.
Using a coffee grinder or food processor, process the mixture for about a minute until it becomes powdery.
Add cardamom and almonds to the dry mixture and set aside while you prepare the sugar syrup.
In a large pan, mix caster sugar and water so that the suagr is completely dissolved.
Add butter and bring to a gentle simmer under low heat. When sugar and butter are well dissolved, add the icing sugar.
Stir till sugar dissovles and then add rose essence. This may take about 3-4 mins. Remove syrup from heat.
Quickly add milk-almond mixture to syrup and stir vigorously with a spoon till well mixed together.
Allow mixture to cool in pan. Cover with a lid and allow to rest for 12-15 mins at room temperature.
Beat mixture in bowl of cake mixer for a few mins until light and creamy but firm enough to form into blocks.
Tint sesame seeds with food colouring and sprinkle on a 15x15cm square dish, lightly greased with a blob of butter.
Spread mixture into prepared pan and leave to set. Cut into squares and store in an airtight container. Makes 20 pieces.
Source: inspiredtobake.wordpress.com