Fig & Port Pralines
- Seviye:
-
Kolay
Fig jelly
İçindekiler: Fig jelly
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40 gPorto Şarabı
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300 gFig pulp
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35 gGlikoz
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300 gPudra şekeri
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14 gPektin
-
2 gSitrik asit
Hazırlık: 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.
İçindekiler: Fig jelly
-
40 gPorto Şarabı
-
300 gFig pulp
-
35 gGlikoz
-
300 gPudra şekeri
-
14 gPektin
-
2 gSitrik asit
Hazırlık: 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.
İçindekiler: Fig jelly
-
40 gPorto Şarabı
-
300 gFig pulp
-
35 gGlikoz
-
300 gPudra şekeri
-
14 gPektin
-
2 gSitrik asit
Hazırlık: 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
İçindekiler: Port truffle mixture
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70 gSıvı krem şanti
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50 gGlikoz şurubu
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110 gPorto Şarabı
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300 gChw-r118golde6
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25 gTereyağı
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4 gPure alcohol 96%
Hazırlık: Port truffle mixture
Gently heat the cream with the glucose syrup and port. Add the remaining ingredients and mix carefully.
İçindekiler: Port truffle mixture
-
70 gSıvı krem şanti
-
50 gGlikoz şurubu
-
110 gPorto Şarabı
-
300 gChw-r118golde6
-
25 gCorman buzulu tereyağı
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4 g
Hazırlık: 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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