| 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!
| 280 Milliliter | Milk; (10fl oz) |
| 140 Milliliter | Double cream; (5fl oz) |
| 4 | egg yolks |
| 55 Gramm | Sugar; (2oz) |
| 170 Gramm | White chocolate; (6oz) |
| 1 | Swiss roll |
| 450 Gramm | Raspberries; (1lb) |
| 2 Esslöffel | Kirsch |
| 115 Gramm | White chocolate; (4oz) |
| 55 Gramm | Icing sugar; (2oz) |
| 4 | mint leaf sprigs |
|
Put 115g (4oz) white chocolate in the fridge to start. Cream the egg yolks and sugar until white. Put the milk and cream into a saucepan and bring to the boil. Pour the milk mixture onto the egg mixture stirring all the time. Put back into the pan and stir with a wooden spoon until it thickens. Chop up the 170g (6oz) white chocolate and add to the custard mix. Stir in and then leave the custard to cool slightly.
Cut 4 nice slices of Swiss roll, place one each in a martini glass and sprinkle with Kirsch. Surround with fresh raspberries, pour over the custard and leave to set.
When set, decorate with fresh raspberries. Take the rest of the white chocolate from the fridge, grate over the raspberries and add a mint leaf. Shake the icing sugar over and serve.
Per serving: 623 Calories (kcal); 32g Total Fat; (43% calories from fat); 9g Protein; 86g Carbohydrate; 222mg Cholesterol; 54mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 6 Fat; 4 1/2 Other Carbohydrates
|
|
Anmerkungen zum Rezept:
|
