Bottom layer: Marmalade layer:
200 ml cherry juice (sugar-free), I took juice from frozen cherries
130 g sugar
5 g pectin
3 g agar-agar
40 g invert syrup (can be replaced with honey)
Top layer: Caramel-creamy layer with cognac:
90 ml cream of any fat content, (I took Ice Cream from 4.8% fat, see the video)
60 ml cognac
60 g creamy caramel or caramel topping
3 g agar-agar
1 tbsp sugar
Cognac filling:
100 g cherries (I took frozen cherries without juice)
70 ml brandy
100 g sugar
250 g dark chocolate for decorating sweets with liquid cognac filling
200g Ruby Chocolate for Double Filled Candy
Heat the cherry juice and add sugar, agar, and pectin and bring to a boil, add citric acid and invert syrup and boil for 8-10 minutes, stirring constantly.
Pour the prepared silicone mold into half of the mold and put it in the refrigerator for 5 minutes until it hardens.
Put the cream, caramel, and cognac on the fire and heat until hot and add sugar and agar at the same time and mix very quickly, boil for about 1-2 minutes and remove from heat and pour in the 2nd layer. We send it to the refrigerator until it is completely cooled.
#drunkencherry #homemadecandies #cognacfilling
5 июн 2021
