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Chocolate con un toque especial
Crema de yogur y caramelo de leche condensada con fresas congeladas y chispas de mousse de chocolate
Las chispas de mousse de chocolate para este postre deben prepararse con bastante anticipación, pero vale la pena el esfuerzo. El yogur cremoso, el caramelo pegajoso, el chocolate crujiente y las fresas congeladas se combinan en una revolución de texturas y sabores.
Caramelo de leche condensada
1 tubo de leche condensada endulzada
cocine 90 minutos en un horno de vapor o en una olla de agua hirviendo sobre el quemador 90 minutos a fuego bajo
Chispas de mousse de chocolate
75 g de chocolate al 68%
25 g de yema de huevo
80 g de clara de huevo
Pizca de sal
25 g de azúcar
melt chocolate in a bowl over boiling water (bain marie)
beat the egg white with salt, then slowly add the sugar until the egg white is stiff
remove the chocolate from the water bath, add the egg yolk, fold in half of the egg white and mix well, add the other half
prepare a baking sheet with parchment paper, spread the mixture onto it to a thickness of about 3mm and let dry in the oven at 70 degrees for about 7 hours until crispy
Yoghurt cream
375g plain yoghurt
30g powdered sugar
105g full/whipping cream
2 sheet gelatin
1 Kisag whipped cream dispenser
soften gelatin in cold water
heat the cream briefly with the powdered sugar, dissolve the gelatin in it and mix in the yoghurt
fill into a Kisag whipped cream dispenser, close firmly, load with a cartridge and shake well
cool down in the refrigerator for approx. 2 hours
remove from the refrigerator approx. 15 minutes before use
Raspberries
160g frozen raspberries
place the frozen raspberries into a zippable plastic bag and break into little pieces with the bottom of a small bowl or a rolling pin
layer all ingredients in a bowl, starting with the caramel. Top with the yoghurt cream from the whipped cream dispenser, break the crispy chocolate mousse into a cracker, place the cracker upright at the side of the bowl, top with the frozen berries.
