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Recipes White chocolate mocha cream

My White Chocolate Mocha Recipe (June 2019).


Crisp coronation: homemade croquet rings.

INGREDIENTS (for 4 servings):

For the cream:

20 g espresso beans
500 g of whipped cream
225 g white couverture
4 sheets of gelatine
1 egg
1 tbsp Kaluha (coffee liqueur)

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For the confed rhubarb:

200 g peeled rhubarb (alternatively 1 apple)
200 ml of water
150 ml of red wine
150 g of sugar
Scuffed peel of 1 organic orange
Mark of 1 vanilla pod
2 tablespoons of frozen raspberries or cassis puree

For the almond brittle:

25 ml of orange juice
1 tbsp lime juice
60 g of butter
125 g of sugar
40 g of flour
60 g of sliced ​​almonds

1 Preheat oven to 180 degrees. Roast the espresso beans on the baking tray for about 5 minutes, pour into the cream and chill for 1 hour. Pour through a sieve. Whip the cream.

Chop 2 couverture small, melt in a water bath. Soak the gelatine in cold water. Beat egg frothy. Express gelatin and dissolve. First stir some egg into the gelatine, then add the remaining egg and stir everything into the couverture. Fold in cream. Season with Kaluha. Fill in a rectangular shape, refrigerate for 6 hours.

Cut 3 rhubarb (alternatively 1 apple) diagonally into pieces. Bring remaining ingredients to boil, roast rhubarb for 3-4 minutes until firm.

4 Switch oven to 160 degrees. Bring orange and lime juice, butter and sugar to a boil while stirring. Stir in flour and almonds. Stir on a sheet of baking paper, bake for about 20 minutes. Pull the brittle out of the tin with the paper, cut into 4 x 7 cm strips immediately, allow to cool briefly, then form quickly into rolls to warm it up. Let cool down. Dice the cream, arrange with lukewarm rhubarb and brittle.

PREPARATION TIME: approx. 1 1/2 hours
COOLING TIME: approx. 7 hours

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