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Ingredients
2
cups granulated sugar
1/2 cup water
1/3 cup brandy
Method
Liqueur
filling:
- Dissolve
the sugar in the water and bring it to a boil, wash
down the sides of the pan
- When
the sugar is completely dissolved, boil it quickly
to a temperature of 227°F (108°C) the thread
stage
- When
the correct temperature has been reached, dip the
base of the pan into cold water to stop the boiling,
let the syrup cool for five minutes or so, then pour
in the brandy.
- Cover
the pan with a damp cloth and a lid, and let the syrup
cool until it is tepid - approximately 120°F (49°C)
Moulds:
- Half
fill a deep sided tray with cornstarch and compact
with hand
- Take
a chocolate mould tray and press into cornstarch to
form impressions, remove carefully tray carefully
so as to not disturb impressions made
To fill moulds:
- Take
a heavy, cone-shaped funnel and fit the handle of
a wooden spoon into its opening.
- Pour
the cooled syrup into the funnel
- Fill
each of the impressions in the starch tray with the
syrup, drop by drop, controlling the flow by means
of the spoon handle in the funnel
- Use
a flour sifter filled with cornstarch to cover the
entire surface of the tray with a 1/4 inch layer of
warm cornstarch.
- Leave
the tray undisturbed for at least 6 hours. By this
time a crystalline shell should have formed at the
base of each liqueur and to some extent up the sides,
but hardly at all on the top.
- The
liqueurs have to be turned upside down so that the
shells can be encouraged to form evenly all around.
This must be done in one quick flip. A chocolate-dipping
fork or ordinary household fork can be used.
- The
liqueurs should be left in the cornstarch for another
six hours at least, until they have all formed a complete
shell. They can be left for much longer.
Grand
finale:
- Remove
each crystalised mould, dust off any cornstarch and
carefully dip in chocolate and place on a cooling
rack or similar to drain and set.
Chefs
Tip:
Whatever
the spirit or liqueur used, the quantity must be precise,
1/3 cup (75ml) to every 2 cups (1/2 litre) of sugar
used to make the syrup.
Enjoy
and bon appetit . . . . .

Legend: |
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lt |
=
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litres |
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ml |
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millelitres |
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kg |
=
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kilograms |
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gm |
=
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grams |
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tsp |
=
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teaspoon |
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tbs |
=
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tablespoon |
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sq |
=
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sufficient
quantity (add to taste) |
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pc |
=
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piece,
meaning a whole one of |
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