| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dessert, Here’s one , Earlier2 |
1 |
servings |
INGREDIENTS
| 160 |
g |
Good White Chocolate |
| 2 |
|
Leaves Gelatine |
| 15 |
ml |
Hot Water |
| 150 |
ml |
Double Cream |
| 225 |
g |
Strawberries |
| 100 |
ml |
Kirsh; (approximately) |
| 1 |
pn |
Icing Sugar |
INSTRUCTIONS
1. Break chocolate into pieces and melt over a bain marie.
2. Soak the gelatine in the warm water until dissolved.
3. Mix this into the melted chocolate and mix in well.
4. Add the semi-whipped double cream and stir in well.
5. Pour into the terrine mould lined with cling film and allow to set in
the fridge for 2 / 3 hours.
6. Marinade the strawberries (sliced thinly) in the Kirsch with the icing
sugar.
7. Serve a slice of the chocolate mousse on a bed of the strawberries
Converted by MC_Buster.
NOTES : Chef:Steven Saunders
Converted by MM_Buster v2.0l.
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