Description
Delicate cake. Full-bodied taste. Crunchy caramel.
Ingredients
-
Biscuit
8 piece
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Whipped cream
12 Tbsp
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Dark chocolate
50 g
-
Pear
1 piece
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Rice air
8 Tbsp
-
Brown sugar
8 Tbsp
Cooking
Chocolate melt in a water bath and add to the whipped cream
From the obtained cream and biscuit collect 4 cakes Express 4 tbsp cream
Pear clean from the skin and seeds Cut into small pieces and put on top of cakes
On top of cakes to grease remaining cream
Parchment pour puffed rice (divided into 4 rectangular pieces) sprinkle with brown sugar Mistral Put at the top of the oven for 2-3 minutes it is Better to moisten the parchment with water, so as not burned (if oven with grill)
The resulting caramel rice cakes Bon appetit
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