In the series “not as great as expected”…. I decided to try my pralines with an ile flottante (floating island).
Hid pralines under a meringue.
Ahem… not the pink volcano lava that looks so good. After all, it seems the type of coloring matters.
The anglaise sauce is pink as I made in the pan with the rest of sugar of the pralines. And it is like a mousse because I beat it too much…
That’s as good as usual, I guess. But I’d have found it better if it had looked better too.
Pralines roses, pralines rouges… the pink or red sugared almonds are a cute sweet. They make a few lovely French desserts.
How do they make them ?
With almonds… and sugar. I can make the beige and the black ones.
Food color. They don’t use the same type in France. This one is “beni koji” made from a rice ferment. That usually works the same. Here you can see the powder dissolved in water. RED.
But my pralines are… desesparetely auburn. LOL.
If anyone has a tip on how to make them red, I’d be happy to hear it.
They taste good. The sugar is “whitish” and looks like sand inside… but not enough ?
They look like the black ones..
They are slightly red in very favorable light…