Rosemary pralines. This experimento is so unusual, that I do not even know how to write proper intro to this kitchen adventure.
A few days ago I asked my Instagram audience in a poll, if it was a good idea to go and try this in my own kitchen.
100% voted “let’s do this! You go girl!. So I went! Believe you me, purchasing fresh rosemary at the beggining of December it ain’t all that easy.
So after visiting several supermarkets, I can call my mission a success, and so
Ladies and Gentlemen- fresh rosemary pralines
Let me repeat myself – it was a big culinary experiment. I searched through the web and found no reasonable recipe to replicate. And so I had to make my own!
The closest to an inspiration I got was this recipe here, but in the end the only common ingredient proved to be rosemary itself!
At first I was a bit sceptical, after all I was experimenting with a really unusual ingredient.
But my instincts proved me right! I have just finished preparing rosemary pralines and they blew me away! Sweet and sauer orange perfectly compliements bitterish rosemary. It’s a match made in heaven.
But what am I going to explain to you, go and try yourselves!
So let me share with you my recent discovery.
Ingredients for 10 pralines :
- 50 grams of milk chocolate
- 50 grams of dark chocolate
- 50 grams of mascarpone
- zest of half orange
- chocolate sprinkle or cocoa powder for decoration
- Melt both kinds of chocolate in water bath
- Stir in mascarpone
- Add rosemary and orange zest
- Refrigerate for six hours
- Once the mass is hard form pralines using ice cream spoon
- Decorate pralines using chocolate sprinkle or cocoa powder
- Store in the fridge for up to two weeks
Since it’s pre-Christmas, and I am one of those people who are all about Christmas, I like to pack my handmade pralines in a decorative box and give them to my friends as “pre-Christmas” presents.
Do you think it’s a good idea? Or am I totally wrong here?