Raffaello, originally produced by an Italian company called Ferrero, is a coconut cream candy, wrapped in a wafer shell and coated in coconut flakes and meringue with a roasted almond inside.
To say that they taste delicious is understatement. I could eat a whole box without making a pause between each candy. I love them that much that I make them at home very often, so I am constantly in search for a recipe that would get close to the taste of the original Ferrero Raffaello.
The recipe that I am using lately calls for condensed milk. Previously, I had recipes that called for powder milk as a main ingredient.
Even though the ones made with the powder milk come out nice and tasty, I did not like the powder milk aroma, so when I tried the recipe calling for condensed milk I was sure that I would be sticking to this one for a while.
Homemade Raffaellos are softer though and they melt easily, so the best is to keep them refrigerated before serving.
So here is the recipe:
260 ml sweetened condensed milk
75 g skim milk powder (⅓ cup)
30 g unsalted butter, at room temperature
35 whole, blanched almonds
220 g + 130 g unsweetened coconut flakes
Mix the condensed milk, milk powder and butter until all ingredients are combined.
Add 220 g coconut flakes and mix well.
Chill for about 30 minutes, until firm enough to handle.
If the coconut mixture is too sticky and you cannot easily form balls just add more coconut flakes.
Take one teaspoon of the coconut mixture, place one almond in the middle and shape into small balls .
Roll each ball into coconut flakes.
Store them in a fridge and keep them refrigerated .
They take less than 15 minutes to make and they will look pretty cool on your desert table during the Holiday Season.
They will make a perfect hostess or Christmas gift, or a dessert for any occasion.
260 ml qumesht i kondenzuar i embel(nje kanaqe)
75 gr qumesht pluhur
30 gr gjalpe
35 gr bajame te zbardhura
220 gr fluska kokosi
130 gr fluska kokosi per mbeshtjellje
Qumeshti i kondenzuar, qumeshti pluhur dhe gjalpa perzihen mire. Mases i shtohen fluskat e kokosit, perzihen mire dhe masa futet ne frigorifer dhe lihet te qendroj aty perafersisht 30 min. Nxjeret nga frigoriferi dhe fillohet perpunimi duke formesuar toptha te vegjel ne madhesi te ares se vogel. Nese masa ngjitet ne duar i shtoni kokos deri sa te behet mase e lehte per perpunim. Ne mes te topthit i fusni nje bajame, dhe e rumbullaksoni topthin perseri duke e kaluar pastaje topthin ne fluska kokosi. I vendosni ne frigorifer dhe i leni te qendrojne aty deri para se ti servoni.
Pergaditen brenda 15 minutave dhe dot e duken shume bukur ne tavolinen e deserteve per festat e fundvitit.
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