John Myers
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Imperial Variations: Chocolate, Vanilla, Yogurt
The perfect imperial variations: chocolate, vanilla, yogurt recipe with a picture and simple step-by-step instructions.
For the chocolatava:
- 175 g Bitter chocolate
- 175 g Butter
- 2 Pc. Egg yolk
- 50 g Flour
- 4 Pc. Eggs
- 75 g Sugar fine
- Fat
For the panna cotta:
- 280 ml Milk
- 6 leaf Gelatin
- 380 ml Cream
- 90 g Sugar fine
- 2 Pc. Vanilla pods
- 3 tbsp Grand Marnier
For the raspberry sauce:
- 100 g Frozen raspberries
- 1 Pc. Vanilla pod
- 2 tbsp Sugar fine
- 1 tsp Strength
- 12 Pc. Raspberries
For the yogurt and lemon ice cream:
- 6 tbsp Freshly squeezed lemon juice
- 600 g Quark cream setting
- 20 ml Milk
- 150 g Whipped cream
- 100 g Sugar fine
The Schokolava:
- Preheat the oven to 180 ° (convection 160 °). Grease the mold well. Crumble the chocolate, cut the butter into cubes. Melt both in a saucepan over low heat while stirring. Stir egg yolks and flour into the chocolate cream.
- Mix the eggs and sugar with the hand mixer until the cream is light yellow and frothy. Stir in the chocolate mixture.
- Pour the dough into the molds. Bake in the oven (center) for about 12 minutes, the cakes are then still quite soft. Take out and let rest for 5 minutes. The cakes have a liquid chocolate core, so tip them carefully onto the plate.
The panna cotta:
- Put water in a vessel and soften the gelatin.
- Put the milk with the cream, sugar, vanilla pulp and pod in a saucepan and heat gently while stirring until it almost boils. Take the saucepan off the hob and remove the vanilla pod.
- Squeeze out the softened gelatine and stir in until it has dissolved. Add the Grand Marnier.
- Pour the mixture into the small molds coated with olive oil and refrigerate for at least 4 hours.
The goose sauce:
- Bring the frozen raspberries to the boil in a small saucepan. Add the vanilla pulp, vanilla pod and sugar.
- Thicken the sauce with the starch mixed in water and strain. Add the fresh raspberries to the sauce and serve.
The yogurt lemon ice cream:
- Carefully mix lemon juice, quark, milk, cream and sugar in a bowl to form a cream.
- Pour the cream into a suitable container and stir every hour. Take out of the freezer half an hour before serving and stir until creamy.
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