Christmas - P a r r e i r a s d e u v a s P a s s a s
P a s s a s h R and c and d the s
ingredients:
Grape vines with raisins
with grape leaves, young leaves or chayote
3 large bunches of raisins
Filling:
100 g. of cashews or Brazil nuts (Pará), or ground almonds.
1 large egg yolk, or 2 small
1 egg white
½ coffee spoon of almond or vanilla
Syrup:
120 grams. of sugar
½ cup of water
Way of preparing:
wash the bunches of grapes, very carefully, not to dismantle.
Leave cold soak in water for 20 minutes, then drain all the water, by placing a grid (grid that drain chocolate).
Then pour boiling water over the raisins (put the kettle spout over a spoon (soup) to avoid damaging the raisins) let sit for 10 minutes without stirring.
Drain all water, dry carefully with napkin. Place the raisins in a sieve or grid to take the sun to dry, covered with thin cloth or a dry, well-ventilated place. (If you need to use the fan). Far away.
Then open the raisins with the aid of small scissors, remove the seeds very carefully.
Prepare the syrup mode:
Mix sugar with water, make a syrup, not too thick, let cool.
Mode Prepare the filling:
Add the warm syrup, nuts crushed the yolk egg whites, it mixes well.
Bring back to medium heat, stirring constantly with a high cable spoon, to give point to curl.
When cold, put the almond extract or vanilla.
Write mini - balls pass the sugar, then enter the raisins, one at a time. Do this procedure slowly and carefully and caprice.
Stuffed raisins should be hanging vines and small grape leaves or tender leaves of chayote.
Make vine with four woods 15cm tall each and intersperse slats, forming a chess.
The thickness of the wood is the broomstick size. (Will not use broomstick for this work). Use new wood.
Place the stuffed vine a firm Styrofoam.
Topped with sugar and chocolate to give an earth tone, or use crumpled paper.
Note:
The above recipe is for Kitchen Specialist, (confectioner), though you can try to do, it depends on their good will.
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