Description
Delicious, easy to prepare and very impressive dessert! If you're interested - welcome under kat!
Ingredients
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Apple
3 piece
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Sugar
200 g
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Liqueur
50 g
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Egg white
2 piece
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Powdered sugar
80 g
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Sugar lump
50 g
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Cognac
100 g
Cooking
Before you need to cook an icy dish. For this we need 2 containers of different size and volume. In a large bowl and pour a little water, about 2 fingers, and put the smaller, top to put a small cargo. Put container overnight in the fridge and allow to completely freeze. To release the ice plate tanks, you need less pour warm water, a smaller volume capacity easily. Then place a large container in a little warm water, and she too easily let our ice bowl.
Of 1.5 liters of water, sugar and liker, cook the syrup.
Apples peel and remove the core.
Place in boiling syrup apples and cook for 4-5 minutes.
Apples should be a little softer, but not soft after boiling. Pick the apples from the syrup and let them dry.
Beat the whites into foam and, still whisking, to introduce powdered. Meringue should be smooth and shiny.
Place the meringue in a cooking syringe and deposited on alahsa apples
Which place on a baking tray, covered with baking paper.
Place the baking tray in pre-heated to 160"C oven and bake the apples so that the meringue has become slightly harder and prihvatili 7-10 minutes. Be guided by your oven! Place the Apple on a plate of ice, just before serving, and inside of each Apple to put 2-3 sugars and pour on top of the cognac.
Carefully ignite the sugar, turn off the lights and amaze your guests! It was hard for me to burn that sugar, it was not long matches, so I lit the brandy right in the spoon and poured it on the sugar! Be careful, you can get burned!
Here are the apples! And what flavor!
Shooting without a light I was not very successful, but I wish you had seen the flames!
Help yourself!
The term "Flambeau" came to us from France. Literally translated from French, the word "flamber" means "flame, fire". The Flambeau also in cooking — it's a technique of heat treatment in which the dish before serving pour liquor (cognac, vodka, rum) and set fire to the eyes of the audience at the table. Flambeed dishes have a spicy taste and aroma. The filing of such dishes is a kind of a small theatrical performance, and therefore is considered a good way to liven up the atmosphere. The Flambeau was always higher culinary chic. (Article online)
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