| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 8 x ca. 30 g | Plain dark chocolate |
| 10 x 30 ml | Double cream |
| 10 x ca. 30 g | white chocolate |
| 8 x 30 ml | Double cream |
| | A glass of rum |
| 1 Packung | Langues de Chat biscuits |
| 10 x 30 ml | Double cream; (for coffee cream) |
| 2 Teelöffel | Instant coffee; (for coffee cream) |
| 1 Teelöffel | Caster sugar; (for coffee cream) |
| | A selection of fresh fruits ; grapes, figs, star |
| | Strawberries, fruit, kiwi, mango |
| | Caster sugar |
| 1 | egg white |
| | Some mint leaves and sifted sugar to |
| | Garnish |
|
Line the loaf tin with oiled greaseproof paper. Briefly dip the biscuits in the rum and line the bottom and sides of the tin facing the rounded pale side inwards. Keep some in reserve for the top.
In separate double saucepans melt the two chocolates. Take off the heat and Stir in the cold cream.
Pour the chocolate mixtures into the waiting tin alternating the dark and white to form layers. Allow to set for at least an hour and a half in a cold fridge.
Turn out and cut into thickish slices decorated with frosted fruits, mint leaves and a dusting of icing sugar.
|
|
Anmerkungen zum Rezept:
keine |
