Fig & Port Pralines
Recipe
Fig jelly
| ingredients | preparation |
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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. |
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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 |
|---|---|
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Gently heat the cream with the glucose syrup and port. Add the remaining ingredients and mix carefully. |
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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. |