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Рецепт Bourgogne Truffle Parfait, Glazed With A Dark Chocolate And Coffee Sauce
by CookEatShare Cookbook

Bourgogne Truffle Parfait, Glazed With A Dark Chocolate And Coffee Sauce
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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

  1. 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
  2. Remove from heat and allow to infuse for 15 min
  3. In a bowl, mix the egg yolks and the rest of the sugar vigorously with a whisk
  4. 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
  5. Stop cooking as soon as the mix becomes creamy, then beat again till it cools Set aside
  6. In another bowl, beat the heavy whipping cream into whipped cream, making sure it stays smooth; add the egg-cream mix (cooled)
  7. Cut the truffles into julienne-like strips and add in them to the preparation
  8. Mix together, then pour into a mold which can go in the freezer
  9. Place in the freezer for at least 12 hrs
  10. 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
  11. Place a slice of the glazed truffle parfait on each plate and cover them with the coffee-chocolate sauce
  12. Serve immediately