Ingrédients pour Mini-babas au rhum
Préparation pour Mini-babas au rhum
Astuces pour Mini-babas au rhum
Accord vin pour Mini-babas au rhum
HOT-SPICED BOURBON BALLS Contributed by Matt and Ted Lee INGREDIENTS:
PREPARATION: In a small bowl, whisk together the bourbon and sorghum syrup until well combined. In a large bowl, sift together 1 cup of the powdered sugar with the cocoa powder, cayenne, mace, cinnamon and salt. Using a wooden spoon or rubber spatula, stir in the bourbon mixture until a smooth, glossy paste forms.
In a food processor, pulse the vanilla wafers into fine crumbs, about 10 (5-second) pulses. Add the wafer crumbs and pecans to the bourbon mixture and stir until consistently doughy and workable, about 2 minutes.
Roll the dough into 1-inch balls, roll each ball in the remaining .25 cup powdered sugar, and place on a sheet of waxed paper. Store in the refrigerator in a container with a tight-fitting lid, with a sheet of waxed paper between layers, for up to 4 days.
BRANDY, RUM OR BOURBON BALLS
Mix crushed wafers, powdered sugar, nuts, and cocoa. Stir in liquor and corn syrup. Shape mixture into 1 inch balls. Roll in granulated sugar. Refrigerate in tightly covered container several days before serving. NOTE: To make it easier for shaping into balls, chill in refrigerator for ½ hour before.