A quick recipe for a dinner with friends! Makes 8 cups: - 600 ml fresh cream 200 ml cream
- plant to assemble
- 3 tablespoons sugar 1 jar of cream of chestnuts
- 80 g chopped dark chocolate meringues
- marron glacé
- sugared violets
- half vanilla bean
Boil 100 ml of fresh cream and pour over chocolate. Stir until the sauce is smooth and shiny. Let cool in refrigerator. Meanwhile
mounted the 500 ml of fresh cream with cream and sugar plant. Half dose mix with a whisk together the cream of chestnuts and will take from a couple of tablespoons.
Now we proceed to the 'blend':
sbricolate disponetene meringue and spoon on the bottom, distributed in equal parts chocolate sauce and chestnut puree kept aside.
With the pastry bag with a spoon or just create a layer of whipped cream and chestnut cream, then a few crumbled meringue cream and simple decoration.
Adding a bit 'vegetable cream will help keep "standing" working with the pastry bag, in any case, nothing prevents you to use only fresh cream, pet.
Perhaps needless to add that the technique is perfect for tasting the cake is to sink a spoon upright in the glass ...
mounted the 500 ml of fresh cream with cream and sugar plant. Half dose mix with a whisk together the cream of chestnuts and will take from a couple of tablespoons.
Now we proceed to the 'blend':
sbricolate disponetene meringue and spoon on the bottom, distributed in equal parts chocolate sauce and chestnut puree kept aside.
With the pastry bag with a spoon or just create a layer of whipped cream and chestnut cream, then a few crumbled meringue cream and simple decoration.
Adding a bit 'vegetable cream will help keep "standing" working with the pastry bag, in any case, nothing prevents you to use only fresh cream, pet.
Perhaps needless to add that the technique is perfect for tasting the cake is to sink a spoon upright in the glass ...
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