Grilyazh "Moulin Rouge"

Description

For the contest "One day in France." Caramel is a French dessert of roasted nuts with sugar. "Moulin Rouge" (the Red mill) — the famous classic cabaret in Paris. The name of the cabaret gave a wooden windmill with wings of red, created by designer Leon-Adolphe Villette. Red wings clearly hinted at the red light district. In "Moulin Rouge" was going to not only middle class, but also aristocrats, artists (Picasso, Oscar Wilde) and even members of Royal families, for example, the Prince of Wales. The main attraction of the establishment was the famous cancan.

Ingredients

Honey

150 g
Sugar

150 g
Cracker
Coconut shavings
Cereal
Egg white

1 piece
Powdered sugar

250 g
Lemon juice

0.5 tsp
The food dye
Vegetable oil
Cashews

200 g
Peanuts

200 g
Prunes

200 g

Cooking

Finely chop nuts with a knife or chop in a blender. Prunes are finely chopped with a knife. Mix all into a homogeneous mass.

For the syrup: honey and sugar to melt on low heat, boil until the mixture starts to thicken, remove from heat and cool slightly. Pour in the syrup, the nuts, mix well the mass with a spoon.

To give the candy to form a ball with your hands. To make the candy not stick to hands, hands greased with vegetable oil.

I decided to make candy in three types of sprinkles. Took shredded coconut. Shredded conventional chocolate granola (using paper and a rolling pin). And crushed cracker crumbs on a small grater. Roll candy.

The finished candies put it in the fridge.

Now for the entourage. For its production we take one protein and whisk it with a fork until a light foam. Then gradually add the powdered sugar while continuing to mix. Stir until then, until a stable weight. Set aside in a separate container a little of the prepared mix, and in another container add the red food coloring but the color we need.

For making jewelry I made a drawing based on that template. Of tough polyethylene rolled cone filled with a mixture of red bag with a small hole at the base. And started drawing, the extruded mixture, clearly following the lines of the drawing. After I was done painting the figure white mixture, I left the mixture to dry completely.

Decorate the dish in the French style is not easy, but I decided to decorate the dish for my candy in the colors of the French flag. Took white, red, and blue tissue paper and using scissors, cut three openwork circle.