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Рецепт Duchesse With Fruit Flambé, Chocolate Sauce And Whiskey

by CookEatShare Cookbook

Ингредиенты

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

Инструкции

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

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