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Tuesday 21 August 2018  
Home > Duchesse with fruit flambé, chocolate sauce and whiskey recipes
 
01.01.2003 -dessert - duchesse

Duchesse with fruit flambé, chocolate sauce and whiskey

« Excess describes this dessert: a very cold, succulent cream center with a marinated fruit flambé protected by crunchy ladyfingers and covered with a hot chocolate sauce and whiskey.   » 
Type Dessert - ladyfingers- cream - fruits - chocolate- dried fruits and nuts – candied fruit - whiskey
Level of difficulty delicate
Preparation time Preparation: 40 min, 12 hr in advance Cooking: None
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Ingredients

Serves 8 to 10

  • 18 ladyfingers
  • 1 ¾ oz (50 g) prunes
  • 1 ¾ oz (50 g) dried apricots
  • 1 ¾ oz (50 g) walnuts
  • 1 ¾ oz (50 g) pine nuts
  • 1 ¾ oz (50 g) raisins
  • 3 ¼ cups (75 cl ) custard
  • 4 gelatin leaves
  • 10 fl oz (30 cl) heavy whipping cream
  • 5 fl oz (15 cl) whiskey
  • 3 ½ oz (100 g) couverture chocolate
  • 1 ½ oz (40 g) unsalted butter

Preparation

Preparation of ingredients:

  • Pour the heavy whipping cream into a bowl and place in the freezer
    If necessary, chop the fruit and nuts into small pieces
  • In a saucepan, soak the fruit and nuts for 1 hour in half the whiskey
  • Next, heat the saucepan and flambé the fruit and nuts; set aside
  • Soak the gelatin leaves in cool water
  • Blend them into the warm custard
  • Mix well and set aside


Preparation:

  • Cover the sides of a charlotte mold with waxed paper
  • Line the sides with ladyfingers
  • Beat the heavy whipping cream, and add the custard
  • Mix together, then add the fruits and nuts
  • Fill the mold to the midpoint with this cream and place a layer of ladyfingers on top
  • Pour the rest of the cream into the mold and finish with another layer of ladyfingers
  • Keep cool overnight
  • The following day, right before serving, prepare your chocolate sauce
  • Melt the chocolate along with the butter and remaining whiskey to obtain a glistening cream
  • Turn the Duchesse out of the mold onto a serving dish and cover with the whiskey-chocolate sauce
  • Serve immediately

Suggested drink or wines

A glass of Oban whiskey aged 20 years, 57.9% alc. by vol
 

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See Also :
Apricot recipes  Apricot recipes
Chocolate recipe  Chocolate recipe
Dessert recipes  Dessert recipes
Fruits recipes  Fruits recipes
Ladyfingers recipes  Ladyfingers recipes
Nut recipes  Nut recipes
Pine nuts recipes  Pine nuts recipes
Prunes recipes  Prunes recipes
Walnuts recipes  Walnuts recipes
 
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