Esta es una exhibición prevé de cómo se va ver la receta de 'Duchesse With Fruit Flambé, Chocolate Sauce And Whiskey' imprimido.

Receta Duchesse With Fruit Flambé, Chocolate Sauce And Whiskey
by CookEatShare Cookbook

Duchesse With Fruit Flambé, Chocolate Sauce And Whiskey
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 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

  1. Pour the heavy whipping cream into a bowl and place in the freezer If necessary, chop the fruit and nuts into small pcs
  2. In a saucepan, soak the fruit and nuts for 1 hour in half the whiskey
  3. Next, heat the saucepan and flambé the fruit and nuts; set aside
  4. Soak the gelatin leaves in cold water
  5. Blend them into the hot custard
  6. Mix well and set aside
  7. Cover the sides of a charlotte mold with waxed paper
  8. Line the sides with ladyfingers
  9. Beat the heavy whipping cream, and add in the custard
  10. Mix together, then add in the fruits and nuts
  11. Fill the mold to the midpoint with this cream and place a layer of ladyfingers on top
  12. Pour the rest of the cream into the mold and finish with another layer of ladyfingers
  13. Keep cold overnight
  14. The following day, right before serving, prepare your chocolate sauce
  15. Heat the chocolate along with the butter and remaining whiskey to obtain a glistening cream
  16. Turn the Duchesse out of the mold onto a serving dish and cover with the whiskey-chocolate sauce
  17. Serve immediately