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Recipes 2004 - 05

Creative pralines

The Finger

Ingredients

  • 100 gr Milk chocolate Callebaut "Chocolat d'Origine Java" & some for moulding
  • 50 gr cream
  • 20 gr dry white wine
  • 20 gr Muscat wine
  • 15 gr lemon juice
  • 20 gr golden syrup
  • 20 gr granulated brown sugar
  • 1 vanilla pod
  • grated rind of 1 big lemon
  • 1/2 teaspoon crushed Tonga nuts
  • 1/2 teaspoon liquorice powder
  • 1, 1/2 ground coriander

Method

Blanche whole lemon fruits 5 times. Boil cream, wine, lemon juice, syrup, brown sugar, vanilla and lemon rind and pour over the chopped chocolate. Store in a cold place until the next day. Then add Tonga nuts, liquorice powder and coriander.

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