John Myers
Contents
show
Ingredients
Tartlets and cream
- 20 g Dark chocolate
- 100 g Butter
- 200 g Brown sugar
- 1 tsp Vanilla extract
- 4 Eggs
- 80 g Flour
- 4 tbsp Cocoa
- 200 g Fresh raspberries
- 250 ml Double cream
Raspberry elderberry sauce
- 300 g Fresh raspberries
- 1 tbsp Powdered sugar
- 2 tbsp Elderflower syrup
- 1 Sprig of mint
Instructions
Tartlets and cream
- For the tartlets, preheat the oven to 180 ° C (top and bottom heat). Melt chocolate, butter at low temperatures.
- Add the sugar, vanilla extract and eggs to the mixture and stir well. Stir in the flour and cocoa and pour the batter into muffin cases. Bake for 13 minutes.
- Fold the raspberries into the crème double (mash a few) - let stand a little so that the crème solidifies.
- Cut the lid off the cooled tartlets and fill them with the cream. Place the tartlets on the plates and dust with cocoa. Garnish with raspberries and mint leaves.
Raspberry elderberry sauce
- For the raspberry-elderberry sauce, finely puree the raspberries (can also be frozen raspberries) and all other ingredients in a tall mixing bowl and then season to taste. Transfer to the plates to garnish.
Nutrition
Serving: 100gCalories: 246kcalCarbohydrates: 28.4gProtein: 1.9gFat: 13.5g
