I looked at this recipe for a long time and how I could withstand the post-new year pause. And finally I can please you and myself with a gentle, silk curd dessert, where three types of chocolate intertwine and complement each other with their unique taste.
Cook Time | 180 minutes |
Servings |
Ingredients
- 100 gram Milk chocolate
- 150 gram White chocolate
- 150 gram Dark chocolate 55 %
- 80 gram Butter
- 125 gram Cookies
- 1 pack Vanilla sugar
- 6 pieces Gelatin sheet
- 300 milliliters Cream (30%)
- 500 gram Cottage cheese defatted, unsweetened
- 100 gram Sugar
Ingredients
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Instructions
- Cut a piece of baking paper and draw a rectangle 26*11 cm, ie, the size of your form, where we will collect our terrine. The recommended form for this recipe is just 26 * 11 cm. Paper turn, put a lot of cookies in a rectangle. Well compacted and send for cooling in the refrigerator or other cold room.
- 6 plates of gelatin soak in cold water for 10 minutes. Anticipating the question about the usual loose gelatin, I will answer-take conventional gelatin at the rate of how much it is necessary for 500 ml of liquid. And since gelatin is different in its grinding-look carefully at the packaging, follow the instructions when soaking. I venture to remind you that the usual gelatin soaked in about 4 tablespoons of cold boiled (!) waters
- Curd mass beat with 100 g of sugar and a bag of vanilla sugar. Curd mass is ideal for this dessert - curd with a silk structure may not work, although you can try to grind the curd a couple of times through a sieve and paste to add sour cream. I made from cottage cheese, as stated in the original recipe and was very pleased.
- Separately, melt 100 g of different types of chocolate. If chocolate for some reason does not want to melt-add a couple of tablespoons of cream to the chocolate. When heated, the chocolate becomes very docile. In every third part of the curd, stir in the melted chocolate ( dark, milk and white), gently stirring until all ingredients are fully combined. Then to each curd-chocolate mass add one third of whipped cream, mix thoroughly.
- Complete with a layer of white chocolate. We take out our rectangular blank of cookies and cover it with the last white layer. With a rectangle can not quite guess, but it's not scary - equate it with a knife, cutting to the desired size. We equal naturally not on the dessert, but on a suitable plane. Now put the terrine in the refrigerator for 8 hours, preferably overnight.
- Melt the remaining 50 g of dark and 50 g of white chocolate separately. We release our dessert from the film by turning the terrine on a tray (dish, etc.dishes). Make kornetik of baking paper, fill with dark chocolate and apply patterns of spider web around the terrine. The same is done with white chocolate. I give you the basic recipe for decoration, but you can decorate, including all his wild imagination plus improvised materials.
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