This recipe MR saw long ago, and when I tried it at the time I really liked and was a big hit at a birthday to celebrate. It's quick to make and does not require much dedication, but the result is spectacular.
INGREDIENTS: 150 gr
. black chocolate
150 gr. milk chocolate
150 gr. white chocolate
120 gr.
sugar 1 liter of cream
1 / 2 pint of milk 3 packets
curd Royal
DEVELOPMENT
Prepare a baking pan with removable base.
Make a biscuit base with 1 biscuit roller Maria, 60 gr. butter or margarine and a dash of milk. Grind on Speed \u200b\u200b5 until it is all done a mass. Put in bottom of pan and press it is compact and reserve in refrigerator.
Mix the cream and milk and divide into 3 portions.
1st layer:
Bring the cup 1 / 2 pint of cream, black chocolate, 60 gr. on sugar and curd. Schedule 7 minutes 90 degrees at speed 2 until the chocolate melts and increase the speed to 5. Pour
processing on the cookie dough and return the pan in the fridge.
the 2nd Layer:
Wait about 15 minutes and make the 2nd layer in the process the same but with white chocolate and 30 gr. sugar.
When pouring the 2nd layer lightly with a fork prick the surface of the 1st layer. Pour prepared with the help of a well bucket closer to the 1st layer so we will not make a hole to fall. Book in the refrigerator and let stand 15 minutes.
the 3rd Layer:
Like the second, poking too. Place milk chocolate and 30 gr. sugar.
Leave in the refrigerator, best day to day and decorate as desired.
If you want to unmold totally not leave the base of the mold, it can freeze and be removed once it is well frozen.
is advisable to wait between coats so that we are not mixed chocolates. But neither work very well if we allow completely curdle a layer to turn the other.
The puncture the top layer helps to serve not separate the layers.
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