Description
Another "lentyayskogo" recipe for "what was in the house." The result is excellent! It will delight lovers of whipped cream.
Ingredients
-
Gingerbread
8 piece
-
Cocoa powder
2 Tbsp
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Cherry
400 g
-
Cream
500 ml
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Coffee natural
100 ml
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Gelatin
10 g
-
Cognac
1 Tbsp
-
Butter
150 g
-
Sugar
0.5 cup
Cooking
Cakes to crumble or grate.
Add the cocoa, brandy and soft butter, RUB into crumbs.
Tightly compacted gingerbread crumbs in the form.
To put the cherry (I didn't even wait until it is completely unfreeze) :), sprinkle with sugar.
In a little warm coffee, add the gelatine, leave to swell. After about 30 minutes, put on fire and constantly and continuously stirring, heat until dissolved gelatin. Thoroughly cool. If you hurry up and not to give coffee to cool properly, the gelatin will be "snot".
Whip the cream with sugar until dense in consistency. Not stopping to whisk, pour a thin stream of coffee with gelatin.
Spread whipped cream on the cherries. If the height of the form does not allow to put all the cream, the sides can be extended folded several times baking paper.
Refrigerate at least 3 hours, preferably overnight. Before you remove the sides of the form, to separate them from the cake with a knife.
To decorate, what God blesses. I have red currants and the remainder of the OTHER son of jelly decorations.
Enjoy! :)
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