Fig & Port Pralines
- Level:
-
Easy
Fig jelly
Ingredients: Fig jelly
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40 gport wine
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300 gfig pulp
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35 gglucose
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300 gcaster sugar
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14 gpectin
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2 gCitric acid
Preparation: Fig jelly
Recipe for approximately 175 pralines.
Heat the port together with the fig pulp and glucose. Add the sugar and pectin, stir and reduce to a thick consistency.
Port truffle mixture
Ingredients: Port truffle mixture
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70 gliquid whipping cream
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50 gglucose syrup
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110 gport wine
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25 gbutter
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4 gpure alcohol 96%
Preparation: Port truffle mixture
Gently heat the cream with the glucose syrup and port. Add the remaining ingredients and mix carefully.
Ingredients: Port truffle mixture
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70 gliquid whipping cream
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50 gglucose syrup
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110 gport wine
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25 gCorman Glacier Butter
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4 g
Preparation: Port truffle mixture
Den Vollrahm mit dem Glukosesirup und dem Portwein leicht erwärmen. Die restlichen Zutaten beigeben und vorsichtig mischen.
Preparation
Line an oval mould (33 × 24 cm) with CARMA® Gold Quintin couverture and fill with the two mixtures.
Fill the moulds one-third full with fig jelly and then to the rim with the port truffle mixture. Leave to stand overnight before covering with CARMA® Gold Quintin couverture and decorating with gold dust the following day.
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