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Receta Chocolate Charlotte With Coffee Cream
by CookEatShare Cookbook

Chocolate Charlotte With Coffee Cream
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Ingredientes

  • 12 ladyfingers
  • 3 ounce (80 g) bitter dark chocolate
  • 5 egg yolks
  • 3/8 c. (50 g) unsweetened cocoa pwdr
  • 2/3 c. (150 g) butter
  • 1 ½ c. (375 g) liquid whipping cream
  • 2/5 c. (50 g) powdered sugar
  • 2/5 c. (10 cl) cool coffee
  • 3 egg yolks
  • 2/3 c. (150 g) finely granulated (caster) sugar
  • ½ pint (¼ liter) lowfat milk
  • 1 tsp grnd coffee

Direcciones

  1. Brew the grnd coffee in boiling lowfat milk (for the sauce)
  2. Let it brew and cold down in a pot with a lid.
  3. Break the chocolate into pcs, put them into a heatproof bowl and heat over a saucepan of simmering water on low heat
  4. Soften the butter
  5. Put the cream in a bowl in the freezer
  6. Beat the egg yolks with the sugar for about 2 min till they are well combined
  7. Pour in the hot melted chocolate and stir with a wooden spatula
  8. Beat the softened butter in another bowl with the unsweetened cocoa pwdr
  9. Add in this mix to the egg yolk/chocolate mix
  10. Whip the cream till stiff and add in the powdered sugar
  11. Add in this to the previous mix by whipping it vigorously
  12. Pour the cool coffee onto a soup plate and soak the ladyfingers in the coffee.
  13. Line the inside of a charlotte mold with the ladyfingers and fill with the mousse
  14. Leave in the refrigerator for several hrs so which the mousse sets
  15. Whisk together the egg yolks and sugar till the mix turns pale
  16. Filter the coffee lowfat milk and add in it to the mix
  17. Pour into a saucepan and cook on low heat, stirring continuously till the cream is thick sufficient to coat the back of a wooden spoon (like custard)
  18. Let it cold.
  19. Unmold the charlotte onto a slightly concave serving dish (immerse the mold in warm water or possibly heat the bottom of it with a hairdryer so which the charlotte does not stick)
  20. Spoon some of the sauce around the charlotte and pour the rest into a sauce boat.