Description
Crunchy poppy seed waffle baskets with jelly cranberry-chocolate filling and gently whipped cream.
Ingredients
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Butter
60 g
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Powdered sugar
40 g
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Flour
50 g
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Chicken egg
1 piece
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Mac
1 tsp
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Coconut shavings
-
Berry sauce
4 Tbsp
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Chocolate milk
15 g
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Gelatin
1 tsp
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Water
2 Tbsp
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Hazelnuts
5 Tbsp
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Cookies
5 piece
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Cream
-
Vegetable oil
2 Tbsp
Cooking
Gelatin cover with water and leave. Prepare the batter for waffles. Beat the egg with powdered sugar. Then add the melted butter. Gradually introduce the flour and get the dough slightly thicker than for pancakes.
Add the poppy seeds and stir.
Bake waffles in the waffle iron electro. Pour 1 tbsp of dough in the center. Cover and bake until tender.
Wafer "pancake" placed on the inverted Cup and form the basket.
At the bottom of each basket put the pieces of biscuit or cake, sprinkle the top with hazelnuts.
Chocolate melt in a water bath, add the vegetable oil, stir. Cool. When the chocolate is warm, add half of the gelatin. Mix well. Pour chocolate baskets, distributing the chocolate evenly to all the baskets. Put in refrigerator for freezing. I stood quickly, 10-15 minutes.
Mix cranberry sauce with gelatin (gelatin dissolve over low heat but do not boil).
Fill baskets cranberry jelly. Put in refrigerator for freezing.
Baskets filled whipped cream and decorate with colored coconut. Very beautifully white whipped whites with the blue coconut.
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