50th Anniversary Verses

Mazarín de turrón

In gotovim_vmeste another fine round - protein-Yolk. Ie prepare a dish with only egg yolks, but it necessarily show specific recipe to Delhi proteins. And vice versa.

At first I wanted to show the terrible and terribly traditional calorie traditional English recipe, and then, then ... Me descended unexpected guests, and we had to invent something that would have looked very impressive and surprised people. At the same time and use mild turron Gijon, the remainder of the Christmas holidays.

Once upon a time Olga - Zaharovna gave me a book on французской средиземноморской кухне. Кое-что из этой книги я уже готовила, но были десерты, к которым мне было страшно подступиться, такими сложнымии и многоступенчатыми they seemed to me.
One of them gave me no rest. Mazarín de praliné con salsa de mango . What is mazarín? Word, not often encountered in the cookbooks. Decided to do to find out, the Moreover, the process has intrigued me no less than the title. Only instead of the prescription praline took the same amount of turrona.

Desert из туррона с соусом из манго





На 4 пирожных диаметром 8-10 см. :

150 г мягкого туррона Хихона (в оригинальном рецепте пралине из миндаля и фундука)

4 egg yolks 45 g fine sugar
45 ml of water
500 ml double cream 50 g
feuillantine *
100 g dark chocolate (70%)

Nougatine:


150 g sugar 100 g finely chopped Almond

mango sauce:

1 mango
30 ml Grand Marnier

* feuillantine - is dried and ground Crêpes Bretones (Breton pancakes). Ingredient often used in confectionery case in France. Feuillantine I was not, so I'm just a small crumb of Ground wafer rolls to ice cream.


Process:

of sugar with water to cook light syrup (boil for 5-7 minutes). Beat the yolks with a mixer in white foam, still whisking, pour a thin stream of hot syrup. Whisk until the mixture cools down to room temperature.

Separately whip the cream, gently add feuillantine and pre-mashed with a fork into a paste turron. All mix gently until smooth state. Add yolk mass.

plate with borders / baking dish to cover the food wrap. Top set forming a ring. The resulting mass lay in the ring (leaving 1 cm from the top for a chocolate filling), to put in the freezer min. 5 hours, better overnight.

In the original recipe from the top just supposed to pour the melted chocolate and let it harden. I thought that would be softer and more interesting, if you pour the chocolate Ganache - 100 ml cream to boil, залить нарубленный на мелкие кусочки шоколад, все размешать до однородности.
Залить пирожные тонким слоем ганаша (или просто шоколада), вернуть в морозилку for hardening.

For Nougatine: finely chopped almonds on a dry fry pan, set aside. From sugar to prepare a light caramel, stirring constantly her not to overheat. When sugar is completely melted, add almonds and mix well. Place on a flat surface, spread-eagle as possible.


Before serving dessert, mango pyurirovat in a blender, add Grand Marnier.

To remove the mold rings with dessert is very convenient to use a hot hair dryer. I use a burner for caramel.

Put on a plate and decorate Nougatine and mango sauce.

Desert turns quite sweet, so it is ideal to submit it with acid fruits, such as the kiwi.