Add your recipe with Forvm vinegars
DO YOU WANT TO BE A STAR?
Add your recipe with Forvm vinegars and we will show it through 34 countries around the world!

Add your
recipe

PANELLETS OF FORVM MERLOT VINEGAR

Autor
Type of plate
Dessert
Type of plate
Time
45'
Time
Portions
4
Portions
Type of vinegar
Forvm Merlot
Type of vinegar
Difficulty
Easy
Difficulty
Description

Cold is coming, the evenings become quickly nights and the streets are filled with fallen leaves from the trees. Autumn has arrived and nothing better than to celebrate than the Castanyada! Sergi Vela brings these panellets with Forvm Merlot vinegar and reduction. We are sure that you will enjoy it during elaboration process and tasting them... enjoy!

Ingredients

  • 550gr almond powder
  • 420gr of icing sugar
  • 50 g dextrose
  • 100gr egg whites
  • 50gr Forvm Merlot vinegar
  • zest of a lemon
  • 4 drops of essential oil of bitter almonds

Forvm Merlot vinegar reduction ingredients

Elaboration

  • In the mixer mix the icing sugar, dextrose, almond powder and the essential oil of bitter almonds.
  • Add the egg whites, Forvm Merlot vinegar, the lemon zest, mix up the complex and set aside in refrigerator covering the dough directly with film.
  • Cut pieces of 15gr.
  • Work the marzipan with the least amount of flour on the table.
  • Make balls and adorn them with icing sugar.
  • Make a hole in the centre of each “panallet”.
  • Bake at 240 ° C and 250 ° C with double or triple can.
  • Once they are cooked and cold, fill the hole with a reduction of Forvm Merlot vinegar.

Forvm Merlot vinegar reduction elaboration

  • Put the glucose into a pot and add the vinegar and heat to medium temperature.
  • Heat up the until 108 Cº
  • Let cool down.
  • Fill the holes of the “panellets”.