John Myers
Contents
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Ingredients
- 3 Chocolate muffins or small chocolate tarts
- 50 ml Cream 30% fat
- 25 g Dark couverture
- 3 Fresh rhubarb
- 100 g Sugar
- 1 tsp Potato flour
- 50 ml Cream
- 0,5 Tonka beans
- Some powdered sugar
- 3 sheet Peppermint fresh
Instructions
- Make the chocolate muffins according to the instructions - there are enough recipes here - and let them cool down.
- Melt the couverture in a water bath (not over 37 degrees), whip the cream and stir it with the couverture.
- Cut the muffins crosswise and fill with the chocolate cream. Refrigerate.
- Clean the rhubarb, cut into small pieces, sprinkle with the sugar and let stand for an hour.
- Bring to the boil, possibly add a small amount (approx. 20 - 50 ml) of water and cook the vegetables until soft. Mix the potato flour with cold water and add to the rhubarb. As soon as the mass thickens, take it off the stove and let it cool down.
- Finally stir the cream and half a grated tonka bean into the pudding.
- Place the filled tartlet on a dessert plate, dust it with powdered sugar, add the creamy rhubarb and garnish with a mint leaf.
Nutrition
Serving: 100gCalories: 322kcalCarbohydrates: 48.9gProtein: 2.4gFat: 12.9g
