Crunchy nut pie with raspberry foam

Ingredients for Crunchy nut pie with raspberry foam

Instructions for Crunchy nut pie with raspberry foam

To prepare the Crunchy nut pie with raspberry foam recipe, please follow these instructions:

To 3 bases: mix all the ingredients for bottoms, except chocolate, in a saucepan and Cook, stirring. Let the mixture cool. Pour 1/3 of dough out on the middle of a baking sheet with wax paper, spread the dough out a little on the plate.
behind the bottoms (one plate at a time) by 200 guards in the middle of on for about 7 minutes, until caramel colored, but not burned. Beware, it can go very quickly. When bottoms are finished baked, take plates out of on and cools by 1 minute. Shake loose, they must be free of bottoms the paper before they get cold.
Melt chocolate over hot water bath and benefit the in addition to the one bottom after it has completely cooled. This is the top of the cake.

Raspberry cream:P cream flormis isk to foam and turn the berries b i. Put half of bærskummet on the bottom, put the next one on the bottom, then the top and bottom again with foam chocolatiers.