John Myers
Contents
show
Variations from Grill, with Ice Wine
The perfect variations from grill, with ice wine recipe with a picture and simple step-by-step instructions.
Floor 1
- 250 g Shortbread
- 100 g Nougat
- 100 g Whole milk couverture
Floor 2
- 200 g Dark chocolate couverture
- 260 g Cream
Mousse
- 200 g Pureed passion fruit
- 3 sheet Gelatin
- 60 g Sugar
- 100 ml Cream
For the 1st floor:
- Crumble the butter biscuits, melt the whole milk couverture, dissolve the nougat in it, mix everything together and roll out to a smooth base (use parchment paper to help).
For the 2nd floor
- Bring 2,260 g cream to the boil, melt 200 g bitter couverture in it, pour over the first base, chill.
For the mousse:
- Dissolve the gelatine in a water bath and mix with the remaining ingredients. Let the whole thing cool and later roll out and spread on the dough base.
Facebook Comments