Tuesday, 30 October 2012

Starinske kuglice od lešnika - Old fashioned hazelnut bonbons

Starinske kuglice od lešnika - vrlo jednostavan desert koji se malim varijacijama, može pretvoriti u predivnu, šarenu, ručno napravljenu bonbonjeru različitih ukusa.
Samleti 180g pečenih i oljuštenih lešnika. Jedan deo lešnika može da bude iseckan ili grubo izlomljen. U pripremljene lešnike dodati 180g šećera u prahu, 180g rendane čokolade i 4 belanca, prethodno grubo umućena žicom. Sve sastojke rukom izmesiti da se dobije ujednačena masa pogodna za oblikovanje.

Osim belanaca, za povezivanje sastojaka može se upotrebiti sveže isceđen sok od pomorandže ili rastopljen puter. Treba ih dodavati "malo po malo", u porcijama, tako da se dobije željena struktura. Zatim rukom oblikovati kuglice, ne mnogo velike, prečnika oko 2,5cm.
Ovo je trenutak da se zabavite na maštovit način! U sredinu kuglice možete staviti jedan ceo ispečen lešnik ili nesoljene pistaće, komad marcipana... Kuglice se mogu uvaljati u kakao, sitno rendanu čokoladu, mlevene lešnike, pistaće, bademe, čokoladne mrvice, šarene mrvice... Ili ih jednostavno, umakati u glazuru od rastopljene crne ili bele čokolade. A mogu da imaju "dvostruki omotač" - i glazuru, i da se uvaljaju u nešto. Izaberite šta Vam je zgodno.
Gotove kuglice poslagati na tacnu obloženu papirom za pečenje i odložiti na par sati, da se stegnu. Pred posluženje, kuglice poređati na tacnu, u kutiju, ili papirne korpice.
Sastojci: 180g pečenih lešnika, 180g šećera u prahu, 180g rendane čokolade, 4 belanca; za posipanje po izboru - čokolada, lešnici, bademi pistaći, kakao...

Old fashioned hazelnut bonbons

Old-fashioned hazelnut balls - very simple dessert. With a little bit of imagination and slight flavour variations, can be transformed into a beautiful, colorful, hand-made “bonbonniere”. First you need to mix dry ingredients: 180g roasted hand-milled hazelnuts (or 150g milled + 30g roughly chopped hazelnuts), 180g icing sugar, 180g grated dark chocolate. In a separate bowl whisk 4 egg whites to form stiff peaks. Mix dry ingredients and the egg whites, by hand, to obtain mixture suitable for molding. Besides egg whites for binding, you might use freshly squeezed orange juice, or melted butter added in a small portions, to obtain the desired structure.
At this point you can use your imagination and have fun! Take a heaped tablespoon of the mix, then poke in a whole hazelnut, or almond, unsalted pistachios, a piece of marzipan… Squash the mix around the nut to seal, then roll into a ball. Coat the balls with cocoa powder, finely grated dark chocolate, milled hazelnuts, pistachios, almonds, chocolate crumbs... Or simply, dip into the melted white or dark chocolate. Or make a "double layer" – dip into the melted chocolate and sprinkle some nuts. Make your own choice. Let them cool on a tray for at least few hours.
Your bonbons will look awesome on a platter, in a decorative box or paper basket.
Ingredients: 180g roasted hazelnuts, 180g icing sugar, 180g grated chocolate, 4 egg whites; for coating (upon your choice) - chocolate, hazelnuts, almonds, pistachios, cocoa...

No comments:

Post a Comment