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.
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
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.
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
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
Ingredients: Port truffle mixture
-
2.5 ozLiquid whipping cream
-
1.8 ozGlucose syrup
-
3.9 ozPort wine
-
10.6 ozChw-r118golde6
-
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
-
10.6 ozChw-r118golde6
-
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