Ingredients
# white mixture:
80 ml cream
80 ml milk
100 g white chocolate - grated
1 g gelatin
2 tbsp liqueur
# brown mixture:
120 ml cream
80 ml milk
100 g couverture - shredded
3 g gelatin
60 g sugar
3 tbsp liqueur
100 g chopped hazelnuts
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Photo author
mi6oratora81
Method
White mix: Put on the stove to boil the milk and cream. Once it boils, remove from heat and add gelatin previously soaked and drained. Mix well and pour white chocolate with this mixture. Mix well until completely melted chocolate and add liquor to your taste (I use maraschino luxardo). Fill half 10-12 cups in which it will be served dessert and leave in the refrigerator for about 30 minutes. During this time, prepare brown mixture. brown mixture: Put on the stove to boil the milk, cream and sugar. Once it boils, remove from heat and add gelatin previously soaked and well drained. Mix well and pour quilt with this mixture. Flavored with liquor and leave to cool. On the white mixture put 2 tbsp of chopped hazelnuts and fill cups with brown mixture. Put in refrigerator for at least two or three hours before serving. Decorate with whole hazelnuts or mini kisses. Before serving dessert, leave at room temperature for 10 minutes.
Containers:
Difficulty
Difficult
Tested
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