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Рецепт Double Mocha Madness (Recipe For Caramel Rum I
by Global Cookbook

Double Mocha Madness (Recipe For Caramel Rum I
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Ингредиенты

  • 1/4 c. Hazelnuts
  • 1/2 c. Granulated sugar
  • 1/4 tsp Lemon juice
  • 8 ounce Semi-sweet chocolate, broken into 1/2 ounce pieces
  • 2 ounce Unsweetened chocolate, broken into 1/2 ounce pc
  • 1/4 c. Brewed coffee, full strength
  • 2 tsp Instant espresso pwdr
  • 2 c. Heavy cream
  • 1 c. Half-and-half
  • 1 c. Granulated sugar
  • 5 x Egg yolks

Инструкции

  1. EQUIPMENT: 2 baking sheets with sides, 2 large 100%-cotton towels, food processor with metal blade, 2 2 1/2-quart saucepans, metal spoon, 2 2-qt plastic containers with lids, double boiler, electric mixer fitted with a paddle, rubber spatula, 2 stainless steel bowls (1 large), instant-read test thermometer, ice-cream freezer
  2. Preheat the oven to 325 degrees. Toast and skin the hazelnuts, then allow the nuts to cold to room temperature. In the bowl of a food processor fitted with a metal blade, chop the hazelnuts into pcs 1/8 inch in size. Spread the minced hazelnuts onto a baking sheet with sides.
  3. Combine 1/2 c. granulated sugar and the lemon juice in a 2 1/2-quart saucepan. Stir with a whisk to combine
  4. (the sugar will resemble moist sand). Caramelize the sugar for 4 1/2 to 5 min over medium-high heat, stirring constantly with a whisk to break up any lumps
  5. (the sugar will first turn clear as it liquefies, then light brown as it caramelizes). Pour the caramelized sugar over the minced hazelnuts. Stir the mix with a spoon, then spread it into an uneven mass, about 4 to 5 inches in diameter. Allow the pralines to cold to room temperature. Break the pralines into uneven pcs, then place in the bowl of a food processor fitted with a metal blade. Chop the pralines into 1/8-inch pcs. Transfer the minced pralines to a plastic container with a lid. Freeze till needed.
  6. Makes 1 1/2 qts
  7. Directions Continued )))