Tag Archives: caramel

Caramel with chili (will be translated upon request) – filled chocolates

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Ingredients:

Dark chocolate shells

1 dl fløde

100 g smør

100 g lys eller mørk farin eller muscovadosukker

100 gr lys sirup

2 tsk chilipulver

 

How to:

Make shells ready – see a bit of chocolate.

Cream, butter, syrup and brown sugar brought quietly to a boil in a small saucepan. Easily boils under stirring ca. 5 minutter.

Remove the pot from the heat and stir in the chili. Lad massen køle af til køkkentemperatur og fyld den derefter i chokoladeskallerne. This is done either with a spoon or even easier with a freezer bag that has been cut a small hole in. You can also buy a small funnel made for the purpose. Fill almost to the edge – to just be room for molding chocolate bottom.

Put the caramel filled chocolates in the fridge ½ hour.

Melt the chocolate to the bottom (it's not always that I bother to temper the chocolate to the bottoms – but one should well).

Take the chocolates out of the refrigerator and casting bottoms. Ask again the chocolates cool for half an hour. or at room temperature no longer – then easily be turned off. If you use chocolate molds – banks to look fringe mod Køkkenbord – then pops the out. Do it in a clean tea towel.

Caramel cooked pears with chili, caramel sauce and whipped cream (will be translated upon request)

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An old classic that deserves a revival iklædt suffered chili.

Here it is served with chili-mandel-krokant.

Opskriften er til 4 personer.

Ingredients:

4 store eller 8 små faste pærer

100 gr sukker

½ dl of water

1 tsp chili powder

a nip of salt

ca 20 gr smør

1 – 1½ dl piskefløde

 

How to:

Low CE. in portion chili-mandel-krokant.

Bulbs rinsed and peeled. Let the stem sit. Large bulbs makes sense to halve and remove core housing – most easily with a spoon, but small bulbs used throughout.

Sukkeret smeltes i en gryde ved middel varme.

Når alt sukkeret er smeltet røres vandet godt ud i.

The bulbs into the pot and heat is tempered immediately to very low. Vend pærerne godt rundt i siruppen og bliv ved med at vende dem forsigtigt nogle gange i løbet af de 5 – 10 – 15 minutter de nu står og simrer møre i karamellen. The time is dependent on how soft the bulbs was from the beginning. When they are almost done sprinkle salt and chilli powder to the pan and turning around.

Keep an eye on the caramel. There may need to be thinned with some more water on the way, so it does not become too thick and burns.

When the pears are tender, be they with a slotted spoon and dropped slightly by.

Stir quickly butter in the caramel into the pan and remove it from the heat. Pour the caramel into a bowl and let it cool.

Just before serving whip the cream stiff and fold with caramel. It looks fine if it does not stir out completely in, but just turned around a few times so it makes the 'stripes'.

If the caramel has become quite abundant stiff of standing – it can be whipped with floda instead. Just pour it in just the liquid cream and whisk it all together – it will be fine pin.

Serve the pears with cream / karamelblandngen and sprinkle any. with krokant.