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orange parfait with hot chocolate sauce

homage to my great friend pastry chef Victor Palladino

Prep time:
Cook time:
Servings: 15
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Ingredients

Cost per serving $0.56 view details

Directions

  1. for the meringue:
  2. mix 100 grams of egg white with 50 grams of sugar and whip
  3. Meanwhile in a saucepan mix the remaining sugar with 75 grams of glucose and water, put everything on the fire until using the ' help of a thermometer probe the mixture reaches 118 °
  4. at this point add the mixture hot flush mounted to the egg white continued to mount until the mixture is cold, to speed up the operation once it all together the mixture to dip the container in a container with ice, continuing to whisk.
  5. Put in freezer
  6. prepare with the ingredients described a classic pastry cream flavored with isinglass softened
  7. cool and add the meringue, stirring vigorously so that no lumps
  8. fact that the cream gently together semimontata
  9. once incorporated the cream fill the molds and put in freezer for at least 6 hours
  10. for the sauce mix all ingredients, bring to boil, turn off and cool quickly by immersing the container in water and ice.
  11. Transform the frozen desserts, pour the chocolate sauce and serve hot

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Nutrition Facts

Amount Per Serving %DV
Serving Size 81g
Recipe makes 15 servings
Calories 176  
Calories from Fat 110 63%
Total Fat 12.5g 16%
Saturated Fat 7.42g 30%
Trans Fat 0.0g  
Cholesterol 88mg 29%
Sodium 36mg 2%
Potassium 84mg 2%
Total Carbs 13.8g 4%
Dietary Fiber 0.2g 1%
Sugars 11.37g 8%
Protein 2.76g 4%
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Comments

  • patty smit
    January 13, 2011
    ho cambiato solo il chili powder, per problemi di allergia di uno dei commensali. sostituito con del sale di cervia, che al pari del peperoncino esalta il sapore del cioccolato pur dandogli una connotazione un tantino differente.... ottima ricetta! grazie!!! =)
    5 replies
    • Giovanni Sorrentino
      January 13, 2011
      buono il sale di cervia, proverò stà variante e ti faccio sapere, grazie
      4 replies
      • patty smit
        January 13, 2011
        è sempre un piacere condividere :)
        3 replies
        • Giovanni Sorrentino
          January 13, 2011
          ps: non sò perchè tu la legga in inglese ma sappi che mi dissocio dalla traduzione.... cmq ancora grazie
          2 replies
          • patty smit
            January 13, 2011
            era la prima di due ricette... conoscevo un dessert molto simile e ho provato a farlo a casa con questa ricetta. in realtà non ho fatto caso alla traduzione ho solo letto gli ingredienti.... ;) sono sempre schiava de tempo, così faccio tutto un po' a spanne (a parte i dosaggi). il commensale allergico è mia figlia ;)
            • patty smit
              January 13, 2011
              in effetti la translation non è un granché... però si capisce dai.... =)

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