Dessert Bliss.

Description

In this dessert blend harmoniously apricot jelly with a hint of vanilla, whipped cream and chocolate, and cane sugar Demerara fine gives it a caramel flavor. This dessert want to get great Ira-Irina Levitan.

Ingredients

Dried apricots

100 g
Brown sugar

70 g
Cream

150 g
Dark chocolate

60 g
Vanilla essence
Potato starch

0.75 Tbsp
Water

420 ml
Citric acid

Cooking

Dried apricots wash, pour 400 ml of water, bring to a boil and cook for 7 minutes

Chocolate to grate on a coarse grater

Cooked dried apricots grind using a blender to puree

Add the citric acid, vanilla essence, brown sugar TM"Mistral". Stir and cook for a few minutes until the sugar dissolves.

Dissolve the starch in 1 tbsp water

And a thin stream to enter into the apricot mixture. Stirring constantly, bring to a boil, but do not boil. Set aside to cool.

In cream add 2 tsp. of cane sugar TM"Mistral". Beat until cream

Now make our dessert. On the bottom of the glass or kremanki put a layer of apricot jelly on the top layer of whipped cream, top with layer of grated chocolate

Layers, if desired, to repeat, to decorate-also as desired. I decorated with melted white chocolate in the form of snowflakes. Snowflakes painted on parchment (baking paper)just by hand, and you can draw on paper first, outline the stencil on top and describe chocolate

And you can leave it, without repeating the layers. Top tube of melted white chocolate

The tube is made very simple. Melt the chocolate so that it will not melt, but was not too thick and squeezed from the bag easily. From parchment to cut workpieces of this size, which in the end want to tube. I have leaves 8х10см. Put one leaf on Board

Cover with another sheet of paper to cover about 1-1. 5 cm (deliberately chose a sheet of a different color, to see how much they covered)

Now from the bag squeezing the chocolate diagonally, definitely going on the dinner list! When you draw, make sure the line is not interrupted, then the tube will be beautiful. If interrupted-draw again from the top

Now to flip the Board and draw the diagonal from a different angle

Now carefully remove the covered leaf with chocolate and put it under him were painted mesh

Gently take both corners and fold the tube so that the end of the mesh coincided with the beginning and went at it

This should get the free edge, which was covered and remained clean

Take the tube, placed on a flat surface seam side down and refrigerate -if you have time, and in the freezer, if it is urgent to curing.

When chocolate is frozen, take the tube, is bent gently clean the edge of the right hand and the left adhered released from the paper tube

Here it is without paper. To monopolarity a whole, but you can with a sharp knife very carefully cut in half. Dessert kremanka it in halves and decorated

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