Chocolate earth with raspberry ice cream, white foam chocolate, chocolate mousse and fruits
1.00 h
4 raciones
Difficulty:
Media
Ingredients
RASPBERRY ICE CREAM
1.1 kg raspberrys
18 dkg sugar
6 dkg glucose
24 dkg water
6 leafs of gelatin
2 dkg lemon juice
EARTH
230g butter
200g sugar
350g flour
100g cocoa
2g salt
CREAMY CHOCOLATE
250ml milk
250ml cream
80g egg yolk
70g sugar
5g gelatin
250g gunaja dark chocolate ( 70%)
Creamy chocolate
CHOCOLATE WHITE FOAM
2 pcs egg yolk
3 table spoons sugar
2.5 dcl sweet cream
1 dcl milk
20dkg white chocolate
Berries.
METHOD
ICE CREAM
- You make syrup out of suagr, glucose and water.
- You add soaking gelatin.
- We cold down syrup and add raspberry mashed puree and lemon juice.
- We mixed all together and put everything in Paco jet and freeze.
- Before serving we mix.
CREAMY CHOCOLATE
- Milk, chocolate, sugar and egg yolks mixing over steam upon 82 degrees.
- We add cold soaked gelatin. Mix all together with melted chocolate, emulsified and store in a fridge.
- When thickened, we stir and put in a serving bag.
EARTH
- We mix butter, sugar, flour, cacao and salt.
- We put all the ingredients together in a blender and mix it a couple of times quickly.
- Put on a baking sheet and bake at 160 degrees 10-13 minutes.
WHITE CHOCOLATE FOAM
- We boil milk.
- In other container we mix egg yolks with sugar and we are adding boiled milk slowly while we are stiring.
- At the end we put everytnihg together back in a container milk was boiling and cook e we add everything until it becomes as a pudding.We don't cook it to long, because it can curdles.
- We add white chocolate, mixx and cool down. It gets faster if we put a pan in a cold water and we stir a lot.
SERVING
- Look at the picture.
