Fig & Port Pralines

Fig jelly

Ingredients Preparation
  • 40g
    port wine
  • 300g
    fig pulp
  • 35g
    glucose
  • 300g
    caster sugar
  • 14g
    pectin
  • 2g
    Citric acid

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.

  • 40g
    port wine
  • 300g
    fig pulp
  • 35g
    glucose
  • 300g
    caster sugar
  • 14g
    pectin
  • 2g
    Citric acid

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.

  • 40g
    port wine
  • 300g
    fig pulp
  • 35g
    glucose
  • 300g
    caster sugar
  • 14g
    pectin
  • 2g
    Citric acid

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 Preparation
  • 70g
    liquid whipping cream
  • 50g
    glucose syrup
  • 110g
    port wine
  • 25g
    butter
  • 4g
    pure alcohol 96%

Gently heat the cream with the glucose syrup and port. Add the remaining ingredients and mix carefully.

  • 70g
    liquid whipping cream
  • 50g
    glucose syrup
  • 110g
    port wine
  • 25g
    Corman Glacier Butter
  • 4g

Den Vollrahm mit dem Glukosesirup und dem Portwein leicht erwärmen. Die restlichen Zutaten beigeben und vorsichtig mischen.

  • 50g
    glucose
  • 70g
    liquid whipping cream
  • 110g
    port wine
  • 25g
    butter
  • 4g
    pure alcohol 96%

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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