Description
Long looked at this recipe and had to survive new year break. And finally, can please you and ourselves, soft, silky curd dessert, where are intertwined and complement each other for their unique taste three kinds of chocolate. In honor of the transition to level 5, you want to celebrate with you this zamechatelnoe event! Help yourself!!!
Ingredients
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Chocolate milk
100 g
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White chocolate
150 g
-
Dark chocolate
150 g
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Butter
80 g
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Cookies
125 g
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Vanilla sugar
1 pack
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Gelatin
6 piece
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Cream
300 ml
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Curd
500 g
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Sugar
100 g
Cooking
Prepare products!
Put biscuits in a bag and pound with a rolling pin. You can grind and in any other way.
80 grams of butter to melt and add the crushed biscuits. Stir well to all the cookie crumbs made friends with the oil.
Cut a piece of baking paper and draw a rectangle 26*11 cm, i.e. the size of your form where we will collect our terrine. The recommended form for this recipe, just 26*11 see the Paper to turn, put a lot of cookies in the shape of a rectangle. Well compacted and send to cool in the refrigerator or other cold storage.
6 plates of gelatine soaked in cold water for 10 minutes. Anticipating the issue of conventional bulk gelatin, I would say the usual gelatin take is based on what we need for 500 ml of liquid. And since gelatin is different according to your meal - look closely at the packaging, follow the instructions for soaking. I venture to remind you that the usual gelatin soaked in about 4 tablespoons cold boiled (!) water.
Rectangular shape 26*11 cm (not necessarily silicone, like me) opolaskivanie cold water and cover with cling film.
Cottage cheese whipped with 100 g sugar and a sachet of vanilla sugar. Curd is perfect for this dessert with cream cheese this silk fabric it may not happen, although you can try to grind the cheese a couple of times through a sieve and to a paste, add the sour cream. I made from the curd mass, as indicated in the original recipe and was very pleased.
Sheet gelatin overcome and dissolve in a water bath. Do not boil!
To the warm gelatin add 3 tablespoons of the cottage cheese mixture, mix well. Then stir this mixture to the rest of the cheese - this way we protected ourselves from pieces of molten gelatin.
300 ml cream to whip. Visually divide into 3 parts.
Cottage cheese divided into 3 parts. I got 200 g
Separately, melt 100 g of chocolate of different kinds. If the chocolate for some reason does not want to melt - add to chocolate a couple of spoons of cream. When heated, the chocolate becomes very obedient. Within each third of the cheese mass, stir in the melted chocolate ( dark, milk and white), stirring gently to fully combine all ingredients. Then, for each cheese-chocolate mass add one third of the whipped cream, mix thoroughly.
In the form of carefully distributed the first chocolate layer of dark chocolate. Level.
Then carefully distribute the second layer of milk chocolate. Level. Before each application of a new layer, I set the form for 10 minutes in the refrigerator, although this step was unnecessary - the weight turns gelatinous, not liquid.
End with a layer of white chocolate. Get our rectangular blank of a biscuit and cover it the last white layer. With the rectangle might not guess, but that's OK - equal with the knife, cutting to the desired size. Equal of course not on the dessert, and the appropriate plane. Now put the terrine in the refrigerator for 8 hours, preferably overnight.
Melt the remaining 50g dark and 50g white chocolate separately. We release our dessert from the film, turning the terrine on a tray (dish, etc. dishes). Do kinetic of baking paper, fill with dark chocolate and apply the spiderweb patterns around the terrines. So do the same with white chocolate. I give you the basic recipe decorations, but to decorate, you can include all your heated imagination plus materials on hand.
Cut the dessert long sharp knife, wiping the blade with a cloth to avoid smudging the beautiful picture.
Piece closer!
Help yourself, dear! It is very tasty. The pleasure itself! Bon appetit!!!
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