I finally found time to devote to the contest Minù Christmas!
I chose a recipe taken from a collection of "Silver Spoons."
It 's a Bavarian personally abundant lunches and dinners during the holidays I always prefer to finish the meal with something fresh and "light" rather than a dry cake or baking.
The original recipe stated that the shape was the classic pandoro, but I've opted for portions of the mold in a "festive", gave me more the idea of \u200b\u200b"party" indeed! What makes it special is the scent of orange .... try it!
Ingredients: serves 6
molds approximately 6 cm in diameter
250 g milk 300 g cream fresh (I have used 250)
50 grams of white chocolate
50 grams of milk chocolate
50 grams of dark chocolate
25 g sugar 3 egg yolks
10 g gelatin sheets
half vanilla bean
half grated orange rind
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Procedure:
Soak gelatin.
Remove the seeds from the vanilla bean, orange peel orange and place in a saucepan with the milk and warm up.
Whip the egg yolks with the sugar, dilute with warm milk and put them on the stove, stirring until the mixture begins to simmer.
Remove from heat Stir in gelatin and cream well squeezed.
With a strainer to filter the cream to remove the rind and remaining vanilla and divide it into three equal parts in containers. In each vessel, add a type of chocolate and melt in double boiler.
Whip the cream stiff and divide into 3 equal portions.
the three creams to cool until they are at room temperature and only then incorporate the whipped cream in each. Take
the molds and pour the first layer with white chocolate.
Place the molds in the freezer and wait 10 minutes before proceeding with the second layer, repeat the procedure before you pour the last dark chocolate filling.
Store molds in the refrigerator for 12 hours before the molds and serve.
to turn them easily, just pass a few seconds under running hot water and you're done.
Minù a teaspoon is all for you!
Difficulty: EASY
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