Dessert "For you... "

Description

If you compare love with something edible, either a sparkling wine that aptly hit in the head and have a feeling that under the skin is transformed into a myriad of tickling bubbles, and his chest seems to be so little room for the oppressive feeling of tenderness Or love is gentle, airy, almost weightless dessert... I have tried to Express the feeling of love in your dessert :)

Ingredients

Chocolate milk

100 g
Marmalade

120 g
Chicken egg

1 piece
Sugar

0.75 cup
Water

50 ml
Gelatin

0.5 Tbsp
Vanilla

1 g
Margarine

25 g
Flour
Nuts

Cooking

We will need a silicone mold. I was lucky, and I have cookie cutters in the shape of hearts. But in principle, it is possible to use other – hemisphere, seashells, the pyramids, well, you have ;-) In every heart took me about 50 grams of chocolate. So, break the chocolate into pieces and heat it on a steam bath. As soon as the tiles melted, turn off heat, but a bowl of chocolate from saucepan not removable.

Armed with a brush and lubricated (inside :-)) the molds with melted chocolate. Where there are bends and corners, coat thoroughly, let it chocolate walls will be thicker. So, just in case :-) Put the form in the fridge for a couple of minutes to harden the layer. Melted chocolate remove from the hot pan. When the first layer hardens, carefully lubricated again. Carefully – because a new layer of hot chocolate bottom layer melts. Again in the fridge to solidify. And finally, the cover third layer. Again hiding in the cold. Reserve a little chocolate to cover the bottom of the dessert.

Get the marmalade. Any marmalade – single color, multicolor. Grind candy. I had a little rinsed them in water, really don't like when the sugar crunches on the teeth.

Fill our plump marmalade hollow chocolate hearts.

Soak gelatin in water 5 minutes – until it swells. Sugar mix with water and put on fire.

Simultaneously, put on the next burner pan with hot water, and a Cup with swollen gelatin.

And while the sugar is boiling and gelatin is dissolved (making sure not to boil!), we beat egg whites until soft peaks form.

When the sugar syrup boil for about 5 minutes (although the original recipe – about 7 min, but I have 5 syrup was ready, the syrup should be 120*C), continuing to whisk protein toooonenkoy stream pour the syrup in the whipped protein. A good whisk. Then also pour it into the dissolved gelatin. Beat for another 7 minutes. Pour in chocolate moulds. Here the cream is enough for me for 4 hearts :-) don't overcook the sugar, otherwise the soufflé you will come across a crunchy candy pieces ;-)

Then you can take a store-bought cookie or cupcake and crumble. But I was left with the yolk, so I added 1 tbsp sugar, 20-25 g grated margarine and poured the sifted flour. Vymenila has a smooth, soft dough. Rubbed it on a grater on a baking sheet and bake at 180*C until ready. The nuts are crushed with a rolling pin :-)

Ready biscuit finely broken, mixed with nuts and added some apricot jam to bind.

Happened a plastic mass which covered the frozen (by the time) soufflé molds. On top of the remaining cookies covered with melted chocolate. He at the time just freezes in the bowl – just get it on a steam bath and heat. Put into the fridge for an hour or two.

Gently pulling the edge of the form, we pull out our "heart".

In how glossy it turns out! :-) From top to impose a stencil and through it, sprinkle with powdered sugar.

Well, you can light candles and wait for a Loved one :-)

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