Fig & Port Pralines

Fig jelly

ingredienti preparazione
  • 40g
    vino porto
  • 300g
    fig pulp
  • 35g
    glucosio
  • 300g
    caster sugar
  • 14g
    pectina
  • 2g
    acido citrico

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.

Port truffle mixture

ingredienti preparazione
  • 70g
    panna da montare liquida
  • 50g
    sciroppo di glucosio
  • 110g
    vino porto
  • 300g
    CHW-R118GOLDE6
  • 25g
    burro
  • 4g
    pure alcohol 96%

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

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.