[Sca-cooks] Re: Champagne Truffles Revisited

[Tara Sersen Boroson]

>It is interesting to know that the champagne truffles engender pretty much
>the same opinion; interesting.  My question to the person who made gooey
>ones, did you cook down the champagne to 1/4 cup?  An entire bottle of
>champagne cooked down to 1/4 cup is a thick syrup.  That is about the
>quantity of cordial that I put into a batch of truffles so I made no
>adjustment and the texture was right.
>

Hi, yes that's about the volume I had.  In fact, I couldn't get to the 
truffles right away that night, and when the champagne reduction cooled 
in the fridge it thickened so much I could barely spoon it out.  I think 
I needed to adjust my butter upward a bit, since the total fat content 
was reduced by the reduction in cream.

-Magdalena

-- 
Tara Sersen Boroson

Mom-asté: the mother in me recognizes and honors the mother in you.