Fig & Port Pralines
- Level:
-
Easy
Fig jelly
Ingredients: Fig jelly
-
1.4 ozport wine
-
10.6 ozfig pulp
-
1.2 ozglucose
-
10.6 ozcaster sugar
-
0.5 ozpectin
-
0.1 ozCitric 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
-
2.5 ozliquid whipping cream
-
1.8 ozglucose syrup
-
3.9 ozport wine
-
0.9 ozbutter
-
0.1 ozpure 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
-
2.5 ozliquid whipping cream
-
1.8 ozglucose syrup
-
3.9 ozport wine
-
0.9 ozCorman Glacier Butter
-
0.1 oz
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.
Comments