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!
Dark And White Chocolate Marquise with Coffee Cream And Fro
Zutaten für 1 Portionen Menge anpassen
die Zutaten:
8 x ca. 30 gPlain dark chocolate
10 x 30 mlDouble cream
10 x ca. 30 gwhite chocolate
8 x 30 mlDouble cream
 A glass of rum
1 PackungLangues de Chat biscuits
10 x 30 mlDouble cream; (for coffee cream)
2 TeelöffelInstant coffee; (for coffee cream)
1 TeelöffelCaster sugar; (for coffee cream)
 A selection of fresh fruits ; grapes, figs, star
 Strawberries, fruit, kiwi, mango
 Caster sugar
egg white
 Some mint leaves and sifted sugar to
die Zubereitung:

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: