"What a wonderful experience the cooking course has been. John & I have enjoyed the fun we have had, and the expert knowledge passed on to us by Maynard & Benedict. Our home cooking will be immeasurably enriched, our family & friends amazed. Thanks for everything even tolerating my aversion to chilies, spices & foam! The Walnut Grove is a gem, and Freya your visits added to all our fun. Again, many, many thanks for a great experience."
Janet Gluckstein
England
April 2010
Walnut Grove Recipes
Pistachio Nut Fudge
- 400g tin condensed milk
- 250g caster sugar
- 50g butter (finely diced)
- 125g chopped dark chocolate
- 75g pistachio nuts
Method
1. Put condensed milk, sugar & butter in a saucepan and slowly bring to the boil. Gently simmer until mixture reaches 116°C using a temperature probe. Keep stirring to ensure the mixture doesn't catch on the bottom of the pan.
2. Add the chocolate and beat until it is all melted and the mixture is smooth, then add the pistachio nuts and mix until they are evenly incorporated.
3. Line a loaf tin with cling-film and pour the mixture into it, place in fridge until the fudge has set.
4. Cut into 2cm squares, (to cut the fudge more easily put the blade of your sharp knife in a jug of boiling water first) and keep in a sealed container.
Serving Suggestions
Can be served as a a petit four, or just any time you fancy it!
Advanced Preparation
Will keep in the fridge for up to two weeks in a sealed container, so you can make it well in advance for when you need it.
Cooking courses and gourmet vacations available at
Experience the reality of gourmet cooking yourself. There is only one way to learn and that is to do it! Top chefs, luxury accommodation, set in France - the home of gourmet cuisine; what more could you ask for?
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