Text 33314, 103 rader
Skriven 2013-02-03 07:02:06 av Dave Drum (1:261/38)
Ärende: Gourmet 1590
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pecan Praline Semifreddo w/Bourbon Caramel
 Categories: Desserts, Nuts, Dairy, Booze
      Yield: 10 servings

MMMMM-----------------------PECAN PRALINE----------------------------
    1/4 c  Water
      1 c  Sugar
      2 c  Toasted pecan halves

MMMMM------------------------PARFAIT BASE-----------------------------
      3 c  Heavy whipping cream
      1 c  Dairy sour cream
      4 lg Eggs; separated, room temp
    1/2 c  Sugar

MMMMM----------------------BOURBON CARAMEL---------------------------
    1/3 c  Water
      1 c  Sugar
    3/4 c  Heavy cream
      1 tb Bourbon

  To make the praline, line a baking sheet with waxed paper.

  Combine the water and the sugar in a saucepan over high
  heat. Gently swirl the pan around to melt the sugar
  evenly. Using a candy thermometer, cook the sugar until it
  reaches 370øF/188øC. Add the pecan halves to the caramel
  and quickly stir the nuts to coat them thoroughly with the
  caramel. Spoon the praline onto the waxed paper in an even
  layer to cool. Once the praline has cooled, chop it finely
  with a knife and reserve.

  To make the parfait, line a 9" by 5 by 3" loaf pan with
  plastic wrap, letting enough excess wrap hang over the
  sides to cover the top.

  Using a stand mixer fitted with the whisk attachment, whip
  the heavy whipping cream on medium-high speed until it
  reaches stiff peaks. Remove the bowl from the mixer and,
  with a rubber spatula, fold the sour cream into the
  whipped cream. Transfer the mixture to a large bowl and
  refrigerate until needed.

  Have the egg yolks and egg whites in separate bowls. Put
  the egg yolks in a stand mixer fitted with the whisk
  attachment and add 1/4 cup of the sugar. Whisk the mixture
  on high speed until you achieve a thick, pale yellow
  consistency. Transfer the mixture to another bowl and
  reserve.

  Using a stand mixer fitted with the whisk attachment,
  whisk the egg whites on medium speed until frothy.
  Decrease the speed to low and slowly sprinkle the
  remaining 1/4 cup sugar into the whites. Once the sugar is
  added, increase the speed to high and whisk until medium
  peaks form.

  Fold the cream mixture into the yolks, then fold in the
  egg whites in three additions. Fold in the chopped pecan
  praline.

  Fill your prepared loaf pan with the semifreddo mixture
  and smooth out the top. Pull the plastic wrap over the top
  and freeze for at least 4 hours, but preferably overnight.

  To make the caramel, using a candy thermometer, cook the
  water and the sugar in a medium saucepan over medium-high
  heat until it reaches 380øF/193øC. Remove the caramel from
  the heat and carefully add the heavy cream. Return it to
  the stove over low heat. Once the cream dissolves into the
  caramel, you need to swirl the pan periodically but try
  not to stir it, remove it from the heat and add the
  bourbon. Hold the caramel at room temperature until you
  are ready to serve it.

  To serve the semifreddo, pull the plastic wrap away from
  the top. Invert the loaf pan onto a platter. Wrap a hot,
  wet kitchen towel over the loaf pan and gently rub the
  sides to release the semifreddo. Once the semifreddo is
  released onto the platter, peel off the plastic wrap.

  Slice the semifreddo into ten equal slices with a sharp
  knife. Serve each with a drizzle of bourbon caramel.

  by Allison Vines-Rushing and Slade Rushing; Southern
  Comfort, MiLa, New Orleans

  Epicurious | October 2012

  Yield: Serves 10

  MM Format by Dave Drum - 29 November 2012

  Uncle Dirty Dave's Archives

MMMMM

... The only emperor is the emperor of ice cream. - Wallace Stevens

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)