Description
To be honest... such a delicious, light airy dessert I have ever tasted! It's quite easy, even fun! Come, treat!
Ingredients
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White chocolate
170 g
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Cream
400 ml
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Raspberry
120 g
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Sugar
2 Tbsp
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Mascarpone
130 g
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Flour
50 g
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Butter
30 g
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Brown sugar
30 g
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Cocoa powder
1 Tbsp
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Pepper pink
0.5 tsp
Cooking
White chocolate, chop or break
Melt the chocolate in a water bath. Do not use white chocolate in the microwave.
In a warm chocolate stream, add the warm cream. Lightly whisk. And leave in the refrigerator for at least 12 hours, I left for the night.
In 12 hours, whip the cream with a mixer until thick state. Put in the refrigerator.
Thawed raspberries and RUB through a sieve.
Add the mashed raspberries to the sugar and mascarpone.
Whip the raspberry cream. Put in the refrigerator.
Pink pepper crushed in a mortar
The recipe we use brown sugar TM Mistral
In a bowl, mix the flour, brown sugar TM Mistral, cocoa, pink pepper. Mix well.
Add to the oil. Grind into crumbs.
Baking tray lay a baking paper. Spread crumbs on paper. Bake in preheated oven at 170*C for 10-12 minutes. Ready sweet powder cool completely.
Into the prepared molds or cups, put sugar powder (2 tablespoons).
Then alternately put both cream. Decorate as desired.
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