brazilian condensed milk covered strawberry?
At my favorite Brazilian restaurant in Queens, NY called 'Brasilianville Cafe' they have an amazing whole strawberry, covered in a thick condensed milk type paste, then dipped in chocolate. Does anyone know what exactly is the filling? It seemed like it was just plain condensed milk cooked down but before it turned into dulce de leche but I'm not positive. If it is,how long would you cook the milk for? Is this a typical Brazilian dessert? Any recipes would be appreciated!
I can of sweetened condensed milk and 1 tablespoon of butter. Stir over medium heat until it thickens a bit (you will be able to see the bottom of the pan). Let cool. If you add 2 tablespoons of cocoa while cooking, and then roll the cooled mixture into balls, they are called "brigadeiro"
Seeing as how you must be within striking distance of Queens, why don't you go to one of the many Brazilian groceries in the nabe? There is a huge one on Northern Blvd not too far from the Best Buy and they are throughout Astoria. I would go and ask them. I find the ethnic groceries to be super helpful in recreating recipes. Or go again to the restaurant and ask them. If you are uncomfortable asking, just wander the aisles, buy what looks like it could be right and experiment!
Sorry, junglekitte. Did it taste of coconut at all? A quick Google brought up a Brazilian confection called beijinho de coco, sweetened condensed milk base with coconut milk and/or grated coconut and a few other ingredients. It seems usually to be rolled into a soft ball and sometimes topped with a whole clove and called a kiss. There are recipes on-line. Maybe a variation of this will work for the white layer you're looking for.
You can boil cans of sweetened condensed milk -- carefully -- to make what we always called caramel pudding years ago, before I ever heard the term dulce de leche. I just made five cans for Valentine's Day gifts.
Take labels off cans. Put in large, deep pot ON A RACK so water circulates underneath. Use crimped tin foil ropes to keep cans separated and upright. Cover with 2-3 inches of water. Bring to boil, covered to speed the process. UNCOVER and simmer for 3 hours, adding boiling water to keep the cans covered. Doesn't have to be a rolling boil, just make sure it's at a nice healthy bubble. Leave in the water until cooled.
This will give you a very stiff, yet creamy, caramel. We always served it as a holiday treat. Two or three tablespoons with a dollop of unsweetened whipped cream. Refrigerate after opening. If kept too long, it will get sugary. Warmed gently, it will become pourable for cake, ice cream, dipping for pretzels or fruit.
In its thick, even chilled state, it can be used as filling for those Mexican sandwich cookies whose name I can't remember. I think it might work on your strawberries. You should be able to slather the caramel on the strawberry (according to the thickness you remember from eating them), and dip quickly into melted chocolate. Put on parchment paper and chill.
Just be careful. Don't walk away and let the water level boil off. When adding water, make sure it's boiling -- keep another pot simmering or microwave some.