Duchesse with fruit flambé, chocolate sauce and whiskey

Send to a friend

Print

Send your comment

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

Any comments? your name * your email * your blog / website all fields marked with * must be filled your email will never be visible to avoid any spam Your comment* please fill the value of this image in the field