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Receta Bitter Chocolate Moelleux With A Pineapple Compote
by CookEatShare Cookbook

Bitter Chocolate Moelleux With A Pineapple Compote
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Ingredientes

  • 4 ½ ounce (125 g) Guanaja couverture chocolate
  • 8 ½ ounce (240 g) caster sugar
  • 2 ¼ ounce (65 g) butter
  • 1 ounce (25 g) flour
  • 4 Large eggs
  • ½ pineapple
  • The juice of 1 lemon
  • 1 c. (25 cl) 30% syrup
  • 1 vanilla bean
  • 3 oranges
  • 6 passion fruit

Direcciones

  1. Open the passion fruits and remove their pulp
  2. Press the pulp through a chinois so which only the seeds remain inside
  3. Squeeze the oranges for the juice
  4. In a saucepan, cook the pulp, orange juice and 5 ½ ounce (150 g) of sugar over low heat for 45 min
  5. Peel the pineapple and cut it into small cubes
  6. Make a compote in a saucepan by simmering the pineapple along with the syrup, lemon juice, and the vanilla bean cut in half for 30 min
  7. Separate the egg whites from the yolks
  8. Preheat the oven to 400°F (200°C)
  9. Butter 4 small molds
  10. Heat the chocolate over low heat
  11. Add in 3 ounce (90 g) of caster sugar and mix well; add in the egg yolks, the creamed butter and the flour
  12. Beat the egg whites stiff and delicately blend them into the chocolate mix
  13. Pour the final mix into the buttered molds and bake in the oven for 8 min
  14. To serve, deposit a circle of pineapple compote in the center of the plate, place the chocolate moelleux on top, and ring with the coulis