Fig & Port Pralines
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Fig jelly
Ingredientes: Fig jelly
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40 gvino de Oporto
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300 gfig pulp
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35 gglucosa
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300 gcaster sugar
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14 gpectina
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2 gácido cítrico
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.
Ingredientes: Fig jelly
-
40 gvino de Oporto
-
300 gfig pulp
-
35 gglucosa
-
300 gcaster sugar
-
14 gpectina
-
2 gácido cítrico
Preparation: 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.
Ingredientes: Fig jelly
-
40 gvino de Oporto
-
300 gfig pulp
-
35 gglucosa
-
300 gcaster sugar
-
14 gpectina
-
2 gácido cítrico
Preparation: 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
Ingredientes: Port truffle mixture
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70 gnata montada líquida
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50 gjarabe de glucosa
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110 gvino de Oporto
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300 gCHW-R118GOLDE6
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25 gmantequilla
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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.
Ingredientes: Port truffle mixture
-
70 gnata montada líquida
-
50 gjarabe de glucosa
-
110 gvino de Oporto
-
300 gCHW-R118GOLDE6
-
25 gMantequilla Glaciar Corman
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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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