Glazed sherry fromage

Ingredients for Glazed sherry fromage

Instructions for Glazed sherry fromage

To prepare the Glazed sherry fromage recipe, please follow these instructions:

Set husblasen to soak in cold water for 5 minutes. Stir the egg yolks well with approximately 2-4 tbsp. sugar to taste. Beat the egg whites until stiff. Add 1 tbsp. sugar. Whip meringue foam. Set both in the fridge. Chop the nuts and chocolate coarsely. Shear and melt the gelatin in the water bath. Mix it with sherry. Pipe mixture into egg mixture. Set the cold until it is semi-rigid. Stir fromage mass through. Add the stuffing. Stir the cream skimmed in fromagen. Whip meringue foam through and turn it into fromagen. Set the ring from a springform, 20 cm in diameter, on a serving dish. Advantage fromagen within the ring. Set the dessert cold.

Decoration: put the isinglass soaked in cold water for 5 minutes. Squeeze the juice of 4-6 oranges, preferably blood oranges. Sieve it through a tea strainer and then through a sieve lined with a thin layer of cotton wool. Measure out so there is 2 cups clear juice. Mix juice and sherry with isinglass. Peel the peaches. Cut them into boats and place them along the edge of the dessert. Slice the peeled oranges into fillets and put them on in the peaches. Lay the banana slices in the middle. Put a tablespoon of letstivnet jelly with fruit, so that it is lying. Set the dessert cool for 5 minutes. Pour the rest of the gel. Set the dessert in the fridge about 2-3 hour, for the gel is completely rigid.

Serving: Loose the dessert along the edge with a knife. Remove the ring. Garnish, if desired. with a little peach or orange and lemon balm.