White Chocolate Parfum with Eyebrows
(12-14 slice)
For the eperszirup :
200 g strawberries
50 g of sugar
A few drops of lemon juice
For the cake:
200 g white chocolate
50 g of sugar
6 egg yolks
400 g of foam cream
1. For the first time, I make caramel from the sugar with a few drops of lemon juice. In the meantime I cleanse the dust, quart.
2. If the caramel is golden brown, I will pull it out of the fire and take the sore. I cook it and let it go. I'm afraid to cool down.
3. I'm going to prepare a 18 cm diameter cake torch. The bottom and the edge are covered with a freshly laid foil.
4. I melt white chocolate over water vapor or microwaves.
5. Mix the egg yolks with the sugar and over approx. Heat to 45 degrees (spicy). The point is for the sugar to melt and to heat the eggs. I take it out of the steam and stack it with an electric mixer until it cools down.
6. Mix the white chocolate.
7. I beat the cream into a hard foam. First, with only one-third I loose the chocolate mass, then I'm gonna cautiously pick it up.
8. I pour the cream into the prepared form. I marble with the half-berry and the strawberries half the remaining strawberries. I put the cake in the freezer to get stuck.
9. If the cake is frozen, I will turn it out of shape and remove it from the foil. I cut it into slices and served with hot juice.
Ice-cream and hot: White chocolate parfait with an eraser
4/
5
Oleh
test
