INGREDIENTS
- Flourless chocolate cake:
- – Egg yolks 60 g.
- – Sugar 40 g.
- – Egg white 105 g.
- – Sugar 70 g.
- – Bitter cacao 30 g.
- Peanut and cocoa tiles:
- – Milk 25 cc.
- – Butter 60 g.
- – Glucose 25 g.
- – Sugar 75 g.
- – Roasted and processed peanuts 70 g.
- – Cocoa 10 g.
- Further:
- – Praline with chopped peanuts.
- – Whipped cream with nozzle.
- – Ice cream c/n.
- – Widespread milk sweet.
We have already got your dessert for these holidays: FLOURLESS ICE CREAM BULLION with peanuts and cocoa, cherries and dulce de leche.
PROCEDURE:
1. Beat the yolks with the 40 grams of sugar till blended.
2. Then again, meringue the egg whites with the 70 grams of sugar.
3. Mix each preparations with enveloping actions, alternating with the sifted bitter cocoa.
4. Pour onto a 20×30 cm plate greased with non-stick paper.
5. Place in a 180°C oven (medium oven) for roughly 10 minutes.
6. For the peanut tile: Warmth the milk, glucose and butter to 45 levels. Add the sugar and produce to 106 levels. Take away and add the peanuts blended with the cocoa.
7. Pour onto a non-stick paper, place one other paper on prime and cross the stick with tremendous tune.
8. Carry when freezing.
9. Prepare dinner within the oven at 170 levels for roughly 20 minutes, suggestions that if you see that it stops boiling or effervescent.
10. Assembled: ingot in pudding pot. Place ice cream biscuit base, extra line of frequent dulce de leche, extra ice cream and canopy with biscuit.
11. Carry to chilly.
12. Take away and place praline on the perimeters.
13. High beautify with peaks of whipped cream, cherries and peanut tiles.
