From the famed Cunard Lines

Brandy slice from Cunard Lines

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

GINGERBREAD AND BRANDY PARFAIT WITH CHOCOLATE BRANDY TIFFIN SLICE
Courtesy Laurel J. Davis/Cunard Lines
A favorite Christmas recipe from Cunard Culinary Ambassador and Executive Chef Jean-Marie Zimmermann

    Chocolate brandy Tiffin slice:
    (serves 12)

    Ingredients
    250 gr dark chocolate
    120 ml heavy cream
    100 ml brandy
    100 ml maple syrup
    1 oranges zest
    20 gr candied cherries
    15gr dried cherries
    15 gr dried raisins
    15gr dried prunes
    15 gr dried dates
    15 gr flaked toasted almond
    15gr desiccated coconut roasted
    15gr pecan nuts
    15gr macadamia nuts
    15gr walnut
    15 gr double chocolate chip cookies
    15ginger snap biscuit
    15 gr digestive biscuit

    PREPARATION:
    Melt the chocolate and cream together to form a thick ganache, then add brandy and orange zest. In a large mixing bowl, add the chocolate to the dried ingredients and mix, when finished pour on cling-filmed trays and place in fridge to chill. After chilled cut in triangle shape ready to use. Keep in the fridge.

    Gingerbread & brandy parfait
    INGREDIENTS
    8 egg yolks
    200 gr sugar
    50 ml brandy
    50 gr dates
    50 gr oranges zests
    250 gr whipped cream

    PREPARATION
    Make a sabayon with the egg yolks and the sugar cooked at 130C, cool down. Blend the dates, orange zests, and cognac until smooth puree, add to the sabayon and at last the whipped cream. Pour in terrine mould. When frozen slice the terrine ready to use.

     

     

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