Description
Esta publicación está disponible en:
Ingredients
- 5 egg yolks
- 5 eggs
- 125gr sugar
- 125 gr flour
- 175g dried California prunes
- Armagnac 75ml
- 275 g. butter
For the orange jam
- 1 Orange
- 100g sugar
- 25g glucose
Preparation
- Marinate the plums with the liquor for at least 12 hours. Sir in eggs and yolks and mix in the blender.
- While blending, gradually add flour, sugar and butter.
- Meanwhile, prepare the molds by greasing them with butter, and coating with flour. Then fill. Cook for 7 to 8 minutes at 180 degrees Celsius depending on the type of mold.
Orange Jam
- Cut the orange into small pieces and boil in a saucepan with the sugar and glucose until they are sticky.
Assembly
- Serve the coulant on a flat dish with the jam to one side. Accompany with vanilla ice cream.
