John Myers
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Praline Parfait with Red Wine Pears
The perfect praline parfait with red wine pears recipe with a picture and simple step-by-step instructions.
Praline parfait
- 3 piece Eggs
- 40 g Sugar
- 75 g Dark chocolate couverture
- 25 g Whole milk couverture
- 50 g Milk chocolate almond nougat
- 1,5 tbsp Amaretto
- 0,5 tbsp Brandy
- 200 ml Cream
- 3 tbsp Whole milk chocolate grated
pears in red wine
- 2 piece Pears
- 80 g Sugar
- 200 ml Red wine
- 1 piece Cloves
- 1 piece Cinnamon stick
- 1 piece Star anise
Preparation: praline parfait
- Whip the cream until stiff. Beat the egg whites with a little sugar until stiff. Beat the egg yolks with the remaining sugar until creamy.
- Chop the couverture and melt it in a water bath, then add the nougat. Mix the egg yolks quickly with the chocolate mixture.
- Mix in some of the cream, add brandy and amaretto. Then carefully fold in the egg white and cream and add the chocolate flakes.
- Line the mold with cling film or fill directly into portion bowls. Place in the freezer for at least six hours.
Preparation: red wine pears
- Peel, cut into eighths and core the pears. Caramelize the sugar in a saucepan.
- Deglaze with red wine and add the spices. Add the pears and cook a little. Later take the pears out of the pot and reduce the stock until creamy.
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