Hi,
Post by Lars Marowsky-BreePost by Max Thiell========== REZKONV-Rezept - RezkonvSuite v0.97
Titel: Weisse Trüffelperlen in der Austernschale
Kategorien: Süssigkeit, Schokolade
Menge: 30 Stück
450 Gramm Weisse Kuvertüre, grob gehackt
125 ml Creme fraiche
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Bist Du Dir da sicher? Wirklich ein Sauermilch-Produkt? Nicht eher
Creme Double oder andere fette Sahne?
im Original war es heavy creme, aber ich hab das ersetzt. Ich habe einige
Rezepte in Kombination Creme fraiche/ weisse Schokolade und finde die
Kombination gut, du kannst aber auch wie im Original creme double oder
H-Sahne oder Mischung 50:50 nehmen, du darfst sie nur nicht überhitzen.
Hier eins, was ich faulerweise noch nicht übersetzt habe, ist aber auch
echt lecker
Coffee-Spice White Chocolate Truffles
Bon Appétit, 2000, Condé Nast Books, Clarkson Potter
"Set the truffles in paper or silver-foil candy cups, and offer them in
baskets wrapped in clear cellophane and tied with raffia and pinecones. If
you prefer, coat the truffles in 12 ounces of melted bittersweet chocolate
instead of white chocolate."
Makes about 24
24 ounces good-quality white chocolate (such as Lindt or Baker's),
finely chopped
5 teaspoons instant espresso powder
1 tablespoon ground espresso beans
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 cup crème fraîche or sour cream
1 tablespoon whipping cream
1 tablespoon coffee liqueur
1/2 teaspoon vanilla extract
24 candied violets or whole espresso beans
Stir 12 ounces white chocolate in medium metal bowl set over saucepan of
barely simmering water (do not allow bottom of bowl to touch water) until
melted and smooth and candy thermometer registers 110° F. (chocolate will
feel warm to touch). Remove from over water. Mix in espresso powder, ground
espresso beans and spices. Add crème fraîche, whipping cream, liqueur and
vanilla; whisk until blended (mixture may appear curdled). Freeze until
firm enough to hold shape, whisking occasionally, about 25 minutes.
Line 2 baking sheets with foil. Using about 1 tablespoon espresso mixture
for each truffle, spoon mixture in mounds onto 1 sheet. Freeze truffles
until just firm but still malleable, about 15 minutes. Quickly press or
roll each mound into irregular ball. Return to freezer on sheet.
Stir remaining 12 ounces white chocolate in medium metal bowl set over
saucepan of barely simmering water (do not allow bottom of bowl to touch
water) until melted and smooth and candy thermometer registers 110° F.
Remove from over water. Drop 1 truffle into chocolate. Using fork, turn to
coat. Life truffle from chocolate on fork tines, allowing excess to drip
back into bowl. Using knife as aid, slide truffle off fork onto second
foil-lined sheet, being careful to keep truffle upright. Top with 1 candied
violet or 1 espresso bean. Repeat with remaining truffles and chocolate,
rewarming chocolate as necessary to maintain temperature of 110° F. Chill
truffles until coating is firm, about 30 minutes. (Can be made 2 weeks
ahead. Chill in airtight container.) Let stand 20 minutes at room
temperature before serving.
Gruss,
Karla