Fig & Port Pralines
- Livello:
-
Facile
Fig jelly
Ingredienti: Fig jelly
-
40 gvino porto
-
300 gfig pulp
-
35 gglucosio
-
300 gcaster sugar
-
14 gpectina
-
2 gacido citrico
Preparazione: 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.
Ingredienti: Fig jelly
-
40 gvino porto
-
300 gfig pulp
-
35 gglucosio
-
300 gcaster sugar
-
14 gpectina
-
2 gacido citrico
Preparazione: Fig jelly
Rezept für ca. 175 Pralinen.
Den Portwein mit dem Feigenmark und der Glukose aufkochen. Feinzucker und Pektin vermischen und einkochen, bis eine dickflüssige Konsistenz entsteht.
Ingredienti: Fig jelly
-
40 gvino porto
-
300 gfig pulp
-
35 gglucosio
-
300 gcaster sugar
-
14 gpectina
-
2 gacido citrico
Preparazione: Fig jelly
Recette pour env. 175 pralinés.
Porter à ébullition le porto, le purée de figues et le glucose. Mélanger le sucre cristallisé et la pectine, faire réduire jusqu’à obtention d’une consistance épaisse.
Port truffle mixture
Ingredienti: Port truffle mixture
-
70 gpanna da montare liquida
-
50 gsciroppo di glucosio
-
110 gvino porto
-
25 gburro
-
4 gpure alcohol 96%
Preparazione: Port truffle mixture
Gently heat the cream with the glucose syrup and port. Add the remaining ingredients and mix carefully.
Ingredienti: Port truffle mixture
-
70 gpanna da montare liquida
-
50 gsciroppo di glucosio
-
110 gvino porto
-
25 gBurro del ghiacciaio Corman
-
4 g
Preparazione: 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