Treat yourself to a decadent dessert with our Bilberry Chanterelle Fudge! Made with rich milk, dried chanterelles, and a hint of bilberry powder, this fudge is a unique blend of flavors. Indulge in this Japanese-inspired delight today!
Bilberry chanterelle fudge
Rated 5.0 stars by 1 users
Recipe: Minori Yoshida & Benjamin Öberg
Photo: Minori Yoshida & Benjamin Öberg
Preparations a day before the actual preparation:
place the dried chanterelles in a small bowl or cup, and pour the cold milk on top. Cover and infuse overnight in the fridge.
The next day:
transfer the milk and mushroom mixture to a small pot.
- Bring the mixture to a boil or microwave it for about 2 minutes.
- Allow the infused mixture to cool down to room temperature.
- Once cooled, sieve the mixture to separate the liquid from the chanterelles, making sure to squeeze out all the liquid from the mushrooms.
- In a heavy-bottomed skillet, combine the chanterelle-infused milk, condensed milk, sugar, and butter.
- Mix the ingredients together and bring to a boil, stirring continuously.
- Keep stirring using a wooden spoon, cooking the mixture on medium-high heat for roughly 20 minutes.
- Check the temperature with a sugar thermometer, ensuring the caramel reaches 115°C. Alternatively, test the mixture by pouring a drop into a glass of ice-cold water. If you can shape the caramel into a ball with your fingers and it doesn't dissolve, it's at the right temperature.
- Once the correct temperature is reached, remove the skillet from the heat and let the caramel mixture cool for a few minutes.
- While waiting, prepare a heatproof mold or dish (about 20x20cm with at least 4 cm high edges) by lining it with a baking sheet.
- Begin stirring the caramel intensively in a circular motion for about 5-7 minutes, or until it turns from glossy to slightly grainy in texture.
- Pour half of the fudge mixture into the prepared mold, spreading it evenly with a non-stick spatula.
- Sprinkle a thin layer of bilberry powder over the entire surface.
- Pour the remaining fudge mixture on top.
- Place another baking sheet over the fudge and press down to spread it evenly into a block shape.
- Allow the fudge to cool completely, preferably overnight.
- Once set, cut the fudge into square bites and serve.
Enjoy your bilberry-chanterelle fudge!