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

Preparation :

  • 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

ready chocolate mass

 

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?

 

rosemary pralines

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