Contents
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Ingredients
Shortbread biscuits from the grill:
- 8 tbsp Flour
- 2 tbsp Butter
- 3 tbsp Sugar
- 1 Pr Salt
- 1 tsp Vanilla sugar
- 1 Pc. Egg
Ganache:
- 300 g Dark chocolate
- 200 g Cream
- 300 g Chocolate white
- 100 g Cream
- 2 tbsp Pistachios
- 2 tbsp Almonds
- 2 tbsp Sugar
Raspberry sauce:
- 200 g Raspberries
- 2 tbsp Raspberry spirit
- 2 tbsp Water
- 2 tbsp Sugar
- 6 Pc. Strawberries
- 6 Pc. Blackberries
- 2 tbsp Blueberries
- 1 Pc. Organic lime
Instructions
- Knead the ingredients for the dough quickly and chill.
- Roast the nuts on the grill barrel and caramelize with sugar.
- Melt the cream in the saucepan and pour over the broken chocolate.
- Roll out the dough and cut the biscuits into a rectangle approx. 3 by 3 cm with the knife. Bring the kettle grill to 250 degrees cooking space temperature and heat the pizza stone for about 10 minutes. Turn the biscuits after five minutes, cooking time 10 minutes in total.
- Marinate the raspberries with the raspberry brandy. Add sugar and water. Chop everything up in a blender and pass through a sieve.
- Layer the biscuits alternately with the ganache. Sprinkle with the nuts.
- Spread the sauce in a semicircle around the cookie turret. Leave something for the berries.
- Chop the berries into small pieces, nappate with a little raspberry sauce and serve to the side of the warm dog. Top the berries with a little lime zest.
Nutrition
Serving: 100gCalories: 41kcalCarbohydrates: 10g