Special Festive dessert
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Ingredients

  • For the rum jelly
  • 250 ml of water
  • 50 gr. of brown sugar
  • 50 ml of rum (white or dark)
  • 1 gelatin sheet
  •  
  • For the "fruits of the forest" jelly
  • 250 ml of "fruits of the forest" pulp
  • 250 ml of neutral flavour jelly
  •  
  • For the chantilly cream
  • 500 ml of crème fraîche (35% fat)
  • 60 gr of sugar
  •  
  • For the chocolate mousse
  • 250 gr of dark chocolate, 72% of cocoa solids (preferably Araguani of
  • Valrhona)
  • 250 gr of milk chocolate, 40% of cocoa solids (preferably Jivara of Valrhona)
  • 6 egg yolks
  • 750 ml of crème fraîche (35% fat), beaten into a whipped cream consistency
  • 50 gr of sugar

Instructions

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