John Myers
Contents
show
Chocolate Meets Fruit
The perfect chocolate meets fruit recipe with a picture and simple step-by-step instructions.
For the chocolate biscuit:
- 200 g Chocolate 70% cocoa
- 200 g Butter
- 4 piece Eggs separated
- 150 g Powdered sugar
- 100 g Sifted flour
- 2 Knife point Cinnamon
- 5 piece Chocolate pieces (1x1cm)
- 5 tablespoon Whipped cream
- 1 tablespoon Cranberry jam
- Gold leaf
For the white chocolate mouse:
- 200 Milliliters Cream
- 2 leaf Gelatin
- 125 g Chocolate white
- 1 piece Egg
- 1 piece Egg yolk
- 1 tablespoon Amaretto
- 1 pinch Salt
- 1 piece Vanilla pod
- Fruits of the season
- Mint leaves
For the tartlets:
- 100 g Icing sugar
- 200 g Cold butter
- 300 g Flour
- 1 piece Egg
- 1 pinch Salt
- 1 Knife point Cinnamon
- 1 packet Vanilla sugar
- 100 g Cream cheese double cream setting
- Raspberries
- Freshly squeezed lemon juice
- Pistachios
For the “royal” fruits:
- 1 piece Fruits of the season
- 10 Centiliters Raspberry spirit
- Gold leaf
Chocolate biscuit:
- Beat eggs, egg yolks and powdered sugar in a food processor for 5-10 minutes. In the meantime, let the chocolate melt over the water bath and add butter. Also liquefy over a water bath while stirring carefully. Allow the mixture to cool to approx. 65 ° and stir into the egg mixture, stirring carefully. Fold in the sifted flour and cinnamon to create an airy cream.
- Fill them into buttered and floured containers (muffin size) and place a piece of chocolate in the middle of the liquid cake. Place directly in the freezer and let cool for at least four hours. Then bake at 160 ° for 10-13 minutes, remove from the mold and garnish with cranberry cream. Add gold leaf.
White chocolate mouse:
- Whip the cream until stiff and let the chocolate melt in the microwave (600Watt 90sec) or over a water bath. Beat the egg and egg yolk with a pinch of salt and the scraped out vanilla pulp until frothy. Soak the gelatine in cold water for about 5 minutes, then squeeze it out and dissolve it in hot orange liqueur.
- Add the dissolved gelatine to the egg mixture and carefully stir in the liquid chocolate. Gently fold in the whipped cream and chill for at least 3 hours. Place the white mouse on a spoon or in a small container, garnish with fruit and a mint leaf.
Tartlets:
- Mix all ingredients with the food processor to a firm dough, usually you have to help with your hands. Put the dough in cling film in the refrigerator for 3 hours.
- Remove 1-2 tablespoons from the dough and roll it out thinly. Cut out the respective shape with a knife and shape into the buttered tartlet shape. Perforate the base several times with a wooden skewer and bake blindly at 190 ° for 6-10 minutes (depending on the tartlet shape).
- Fill the cooled tartlets with the cream of double cream cheese, lemon juice, powdered sugar and lemon zest and put on the raspberries. Garnish with chopped pistachios.
Facebook Comments