Dry fruit fondant
Instructions
Fairies found in water and drain prunes well, then dry them.
Bake 500 g sugar with glucose (available at any pharmacy), lemon and a glass of water until the mixture is soft and elastic.
Pour it on a wet marble shelf and knock it with a spatula until you have a smooth white fondant.
Prepare the caramel by melting 100 g sugar 2 tablespoons in water and lemon, turning off the flame and add 3 tablespoons of water when it has assumed a honey-colored.
Melt chocolate in double boiler.
Softened the fudge sweet and incorportatene focus a tablespoon and a half chocolate.
Divide the remainder into 2 equal parts and each part coloured with two colours; Stir to evenly colored icings.
Put a bit of fondant instead of the core in both dates and prunes and joined with the fudge the two half Walnut kernels in each.
Place the fruit half in the chocolate and pour over a little caramel.
Ingredients and dosing for 8 persons
- 12 reeled off dates
- 12 prunes
- 12 shelled walnuts
- 150 g of bitter chocolate
- 600 g of sugar
- 50 g of glucose
- Few drops of green dye
- Few drops of pink dye
- A Few Drops Lemon =