Fruit dessertkage

Name: Fruit dessertkage
Yield: 1 portion(s)
Ingredients: (grated orange peel); Lemon juice; Fruits of your desire; 1 dl Dark cocoa; 1 tbsp Vaniliesukker or grain from 1 vaniliestang; 1.5 dl Cream; 100 g Cholkolade; 1-1.5 dl Floremelis; 125 g Mascarpone; 15 tbsp Sugar; 250 g Unsalted butter; 4 dl Natural yogurt; 8 Digestive biscuits if you want a more clumsy bottom must be a lot more in)

Desserts (cold)

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Fruit dessertkage

		(grated orange peel)
		Lemon juice
		Fruits of your desire
1	dl	Dark cocoa
1	tbsp	Vaniliesukker or grain from 1 vaniliestang
1.5	dl	Cream
100	g	Cholkolade
1-1.5	dl	Floremelis
125	g	Mascarpone
15	tbsp	Sugar
250	g	Unsalted butter
4	dl	Natural yogurt
8		Digestive biscuits if you want a more clumsy bottom must be a lot more in)

Instructions for Fruit dessertkage

To prepare the Fruit dessertkage recipe, please follow these instructions:

Mascarponenreme. Let youghurten drip of in a cloth overnight. Mix cream sugar and vanilien together and whip airy and semi-solid. Mix the prepared yogurt and mascarpone tube good together. Birth mass, invert the caution in mascarponemassen. It made on ice until serving. Chocolate bottom: does a great tærtefad clear (approximately 28-30 cm) by overlaying the with baking paper. The chocolate is melted in a water bath, while the butter melt slowly in a pot. Mix the butter and chocolate together and keep it warm over a water bath. Pipe saw floremelis cocoa (and orange peel) in the chocolate mass. Hug kisksne and turn them in at the end. Pour in pie dish so the mass and style it in the fridge in my. 3-4 hours. Before severing turned over chocolate bottom out on a platter and mascarponecrenem accepted on. Finally met fruits on at my request.

Tips:
Remember to bottom wax paper because otherwise it may well be difficult to get it out without it crashes

Fruit dessertkage

Ingredients for Fruit dessertkage

Instructions for Fruit dessertkage

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