In Burkina Faso
when I was there, Peace Corps volunteers had developed a recipe
for a very rich dessert made from things available there. It can
likely be adapted for other locales, but probably being far away
from favorite comfort food enhances the flavor. I can't imagine
making this in the United States.
a 1000-gram can of Bonnet Bleu sweetened condensed milk
the juice of 5 to 7 citrons
crumbled butter cookies or shortbread cookies
one or two more crumbled cookies
Mix the contents of a
1000-gram can of Bonnet Bleu sweetened condensed milk with the
juice of 5 to 7 citrons (little lemon-lime fruits that grow
here). Pour the mixture into a pan that is lined with crumbled
butter cookies or shortbread cookies and top with one or two more
crumbled cookies. That's all there is to it. It will sort of set
up by itself in an hour or two (some principle of science about
acid and milk or something), but having a refrigerator can
improve this process.
You don't really want to know the nutritional content of this light little snack, but we figure it is about half fat and half sugar. I prefer to think of it as a good source of calcium and vitamin C.
country : Burkina Faso
course : baking
source : Patty McDuffy [IRE_Tag]