Raffaellod on mul lapsepõlvest meeles kui need imemaitsvad, kreemised, krõmpusvad kommid, mida sai üliharva, tähtpäevadel, ja siis sai neid ka kuskil salaja söödud. Ja see reklaam! No see, kus valges kleidis naine valgete roosidega toas ringi liugleb (ei, ta ei ole kummitus) ja siis nii ahvatlevalt raffaellot sööb, et mul on see siiani meeles on. Võibolla selle pärast ei haaragi poes käsi nende kommide järele, et pole sündmust, mille puhul neid süüa. Vot just sellised nostalgilised mälestused tekkisid mul nende kommidega. Sees on kookospiimas keedetud mustad ploomid, mille kivi on asendatud mandliga, ümber on valge šokolaad ja krõmpsuvad kookoshelbed. Me kõik mõmisesime neid süües :)
Retsept on blogist Bounteous Bites. Seal ei ole ploomide sisse pandud mandleid, kuid soovitan seda kindlasti teha. Veel tekkis neid süües idee lisada keetmisel kookospiimale konjakit või amarettot, arvan, et see oleks proovimist väärt.
Vaja läheb (umbes 30 kommi):
2 dl ehk umbes 30 kuivatatud kivideta ploomi
2 dl kookospiima
umbes 30 mandlit
umbes 120 g valget šokolaadi
umbes 2 dl kookoshelbeid
Keeda ploome kookospiimas ilma kaaneta 10-15 min. Eemalda kuumuselt ning lase jahtuda. Kui vedelikku on liialt alles, nopi ploomid kõigepealt välja.
Sulata šokolaad vesivannil. Vala katmiseks väiksesse kaussi ports kookoshelbeid. Valmista ette ka alus, kuhu komme asetama hakkad foolium/küpsetuspaber/silikoonmatt (nt kata fooliumiga lõikelaud - seda saab mugavalt tõsta).
Pista igasse ploomi mandel, seejärel kasta šokolaadi sisse. Lase üleliigsel šokolaadil maha nõrguda ning veereta kommi kookoshelvestes (võid neid veidi kõvemini suruda, et nad ümaramad jääksid). Seejärel tõsta alusele tahenema. (Kasutada võib kahte lusikat, ühte ploomide šokolaadis keerutamiseks ja teist kookoshelvestega katmiseks, et kookoshelbed šokolaadi sisse ei satuks). Säilitada võib neid nii külmkapis kui toatemperatuuril, esimese puhul on šokolaad krõmps ja kindlasti säilvad kommid kauem. Neid toatemperatuuril hoides kipub šokolaad pooleks hammustades aga ploomi küljest lahti tulema.
I remember Raffaellos from childhood as the delicious, creamy, crispy sweets that I hardly ever got. These were special occasions and even then I ate them in secret from my sister and brother. And that TV ad! The one where a woman in a white dress swings around a room full of roses (no, she is not a ghost), finds a box of Raffaellos and eats them in such a delicious way. Maybe this is why I never buy Raffaellos, because there is never the right time to eat them. Anyways, these memories came to my mind when eating these sweets. Inside, there is a prune boiled in coconut milk that's seed has been replaced my an almond. It's covered with crispy white chocolate and coconut flakes. We all moaned when we ate these :)
The recipe is from Bounteous Bites, an Estonian blog in both Estonian and English. The original recipe doesn't call for almonds but I highly recommend using them too, they are an essential part of the Raffaelloness. A thought that crossed my mind when eating these, was to add some amaretto or cognac to the coconut milk when boiling. I think this would be worth a try.
You'll need (about 30 sweets):
2 dl (about 30) pitted prunes
2 dl coconut milk
about 30 almonds
about 120 g white chocolate
about 2 dl coconut flakes
Without covering the saucepan boil the prunes in coconut milk for 10-15 minutes. Let cool. If there's a lot of coconut milk left, pick the prunes out.
Melt the chocolate over a waterbath. Prepare a small bowl of coconut flakes to roll the sweets in and roll out some parchment paper, foil or a silicone sheet to place them on.
Press an almond into each prune and dip into white chocolate. Let the excess chocolate drip off, with a spoon roll the candy in coconut flakes, pressing a little harder at times to get a round shape. Place on the prepared parchment paper to cool. Using two teaspoons will avoid the coconut flakes getting into the chocolate and creating a mess. I refrigerated the sweets and ate them cold as the chocolate is crispy at a lower temperature. Keeping them at room temperature will make the chocolate softer and most likely cause it to drop off when you bite.
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