John Myers
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Treat with Crunch
The perfect treat with crunch recipe with a picture and simple step-by-step instructions.
cream
- 300 ml Buttermilk
- 3 leaf Gelatin white
- 1 Pc. Lemon untreated
- 60 g Powdered sugar
- 250 ml Cream
puree
- 500 g Frozen raspberries
- 3 tbsp Powdered sugar
Crunch
- 150 g Cantuccini
set
- 200 g Couverture
- 5 leaf Lemon balm fresh
- Fresh raspberries
Couverture
- Melt the couverture and, with the help of a fine piping bag on a baking paper, e.g. Let cool for at least 5 hours (not in the refrigerator).
cream
- For the cream, soak the gelatin in cold water. Mix the buttermilk with the lemon juice and zest. Dissolve the lightly squeezed gelatin over low heat and remove the pan from the stove. Add the buttermilk to the gelatin and stir thoroughly. Put in a cool place. Whip the cream and fold into the buttermilk mixture after about 30 minutes. Chill for another hour.
puree
- Puree the defrosted raspberries and strain them through a sieve to remove the stones. Add powdered sugar and stir. Roughly chop the cantuccini and divide into 5 glasses. Now alternately layer lemon cream and raspberry puree in the glasses. Garnish with a chocolate ornament, raspberries and lemon balm.
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