INGREDIENTS:
4 pieces egg yolks
250g ml whipped cream
35g white sugar
100g dark chocolate
½ sachet gelatin
3ml crème de cacao
3 ml Kahlua
Cherries
50g brown sugar
50g white sugar
2g instant coffee
PROCEDURE:
1. Double boil the egg yolk and sugar, beat until thick
then add the Kahlua and crème de cacao. Set aside.
2. Melt the chocolate in a double boiler and pour in the
egg yolk mixture.
3. In a separate bowl, whip the cream until fluffy and
fold in the egg and chocolate mixture.
4. Add the gelatin.
5. Pour mixture in small ramekins and chill for 2 hours
or until set.
No comments :
Post a Comment