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Add a photoRaciónes: 8
Ingredientes
- 18 ladyfingers
- 1 ¾ ounce (50 g) prunes
- 1 ¾ ounce (50 g) dry apricots
- 1 ¾ ounce (50 g) walnuts
- 1 ¾ ounce (50 g) pine nuts
- 1 ¾ ounce (50 g) raisins
- 3 ¼ c. (75 cl ) custard
- 4 gelatin leaves
- 10 fl ounce (30 cl) heavy whipping cream
- 5 fl ounce (15 cl) whiskey
- 3 ½ ounce (100 g) couverture chocolate
- 1 ½ ounce (40 g) unsalted butter
Direcciones
- Pour the heavy whipping cream into a bowl and place in the freezer If necessary, chop the fruit and nuts into small pcs
- In a saucepan, soak the fruit and nuts for 1 hour in half the whiskey
- Next, heat the saucepan and flambé the fruit and nuts; set aside
- Soak the gelatin leaves in cold water
- Blend them into the hot custard
- Mix well and set aside
- Cover the sides of a charlotte mold with waxed paper
- Line the sides with ladyfingers
- Beat the heavy whipping cream, and add in the custard
- Mix together, then add in the fruits and nuts
- Fill the mold to the midpoint with this cream and place a layer of ladyfingers on top
- Pour the rest of the cream into the mold and finish with another layer of ladyfingers
- Keep cold overnight
- The following day, right before serving, prepare your chocolate sauce
- Heat the chocolate along with the butter and remaining whiskey to obtain a glistening cream
- Turn the Duchesse out of the mold onto a serving dish and cover with the whiskey-chocolate sauce
- Serve immediately
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 8 servings | |
| Calories 221 | |
| Calories from Fat 91 | 41% |
| Total Fat 10.53g | 13% |
| Saturated Fat 3.51g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 86mg | 4% |
| Potassium 157mg | 4% |
| Total Carbs 29.76g | 8% |
| Dietary Fiber 1.2g | 4% |
| Sugars 21.62g | 14% |
| Protein 3.85g | 6% |
