Распечатать
E-mail
Рецепт Bourgogne Truffle Parfait, Glazed With A Dark Chocolate And Coffee Sauce
Add a photoПорций: 10
Ингредиенты
- 3 ounce (80 g) truffles from Bourgogne
- 4 fl ounce (12 cl) whole lowfat milk
- 3 ½ ounce (100 g) caster sugar
- 1 vanilla bean
- 3 ½ ounce (100 g) dark chocolate
- 4 Large eggs
- 1 c. (25 cl) heavy whipping cream
- 1 small c. of espresso coffee (prepared)
Инструкции
- In a heavy saucepan, boil the lowfat milk for a few seconds along with 1 ounce (30 g) of sugar and the vanilla bean, that has been cut in half lengthwise
- Remove from heat and allow to infuse for 15 min
- In a bowl, mix the egg yolks and the rest of the sugar vigorously with a whisk
- Pour the lowfat milk into a small saucepan Progressively fold in the egg yolk-sugar mix (remove the vanilla bean first), then cook over very low heat for 5 min, stirring steadily
- Stop cooking as soon as the mix becomes creamy, then beat again till it cools Set aside
- In another bowl, beat the heavy whipping cream into whipped cream, making sure it stays smooth; add the egg-cream mix (cooled)
- Cut the truffles into julienne-like strips and add in them to the preparation
- Mix together, then pour into a mold which can go in the freezer
- Place in the freezer for at least 12 hrs
- A few min before serving the glazed parfait, heat the dark chocolate in a small heavy saucepan over very low heat, and add the c. of espresso coffee; mix well and keep hot
- Place a slice of the glazed truffle parfait on each plate and cover them with the coffee-chocolate sauce
- Serve immediately
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 10 servings | |
| Calories 125 | |
| Calories from Fat 71 | 57% |
| Total Fat 7.92g | 10% |
| Saturated Fat 4.25g | 17% |
| Trans Fat 0.01g | |
| Cholesterol 89mg | 30% |
| Sodium 40mg | 2% |
| Potassium 135mg | 4% |
| Total Carbs 9.88g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 7.9g | 5% |
| Protein 3.53g | 6% |
