List of ingredients
500 g Milk
500 g Cream (cream)
300 g Sugar
50 g Glucose syrup
200 g Water
10 g Sugar
60 g Water
4 sheets Gelatine
120 g dark coverture
From 300g sugar 200g water 50g glucose and a sugar syrup to produce: sugar, glucose syrup and boil water. As soon as it boils stir no more.
Remove carefully with a brush remaining sugar crystals on the edge of the socket. The syrup to a boil briefly, then remove from heat. Using a fine sieve to the foam that forms on the surface, carefully remove. The pan into cold water position, so the syrup cools faster.
Soak the gelatine leaves in cold water. Mix the milk and cream (cream) with the completely cooled sugar syrup.
10g sugar and 60g of water boil and remove from heat. The soaked gelatine to the syrup and mix well.
The gelatine-sugar syrup into the mixture and precooling. Mixture into a ice cream machine to freeze or something like it in the basics is described.
Meanwhile, the coverture (or chocolate) hack.
If the frozen ground is frozen so far that it is thick, add the chopped coverture.
The Gianduja matrix stir well. The same amount Milchcouverture to 40 ° C. and stir into the Gianduja.
Mix well and then allowed to cool.
When the mixture begins to solidify, stir it into a dough kneading machine-kitchen on the smallest level. The mass must not be too soft, but still so soft that you can work with a pastry bag. The mass in just the right consistency to have takes some practice.
Using a pastry bag with round type nozzle, round spots on a Trempierpapier. That has to happen quickly so that the mass is not already in the pastry bag is fixed.
Using a pastry bag with star tip train with the same mass, a rose on the spot.
With dark couverture to the top of trempieren .
Yield: 4 servings of about 200 g
Preparation time: 15 minutes
Total time: 2 hours
500 g mascarpone
5 eggs – (Anna uses 5 yolks and 3 whites)
5 tbsp sugar – (Anna uses 3 tbsp)
about 20 ladyfingers
Beat the egg yolks, cream with the sugar. Mix well with the mascarpone. Whip the egg whites until stiff (but not dry). Incorporate delicately to the mascarpone mass.
1/2 cup strong coffee
cognac or some other alcool, replace by orange
-juice when preparing for children
Line the serving dish with a layer of savoyar that you have shortly dipped in the coffee mix. Top with a layer of mascarpone mix. Repeat one or two times until you have used all the mascarpone. To finish, dust with cocoa powder.
Cool in the fridge 2 hours.