White Chocolate delice "kronprinsesse paired"

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

Ingredients for White Chocolate delice "kronprinsesse paired"

0.5		Rod vanilla
1		Eggs
100	g	Sugar
125	g	Butter
15		Biscuits of digestive-type
175	g	Cane sugar
2		Egg yolks
2.75	dl	Whipped cream
200	g	White chocolate
3		Leaf gelatin
4	tbsp	Water
450	g	Rhubarb (eviscerated weight) any slender stems
500	g	Rhubarb cleaned weight

Instructions for White Chocolate delice "kronprinsesse paired"

To prepare the White Chocolate delice "kronprinsesse paired" recipe, please follow these instructions:

Biscuit bottoms: melt butter, crumble the crackers and mix both together. Advantage biscuit mass in a square shape. Behind the biscuit bottom letgylden 5-10 160 degrees minutes in a hot oven. Cool and plug out so it matches the shape you have selected.

Rhubarb sorbet: cut rhubarb into smaller piece, add sugar. Vanillen crack, scrape out the grains and mix with rhubarb and sugar. Movie the dish and set it in a water bath. When the sugar is melted and rhubarb has thrown the juice blended whole Bowl's contents and sifted through a fine trådsigte. Run to the sorbet in an ice cream maker. Make small balls of icing with a small spoon and freeze them quite hard.

White chocolate mousse: Soak the gelatine in cold water. Melt the white chocolate over a waterbath to about 30 degrees. Boil water and sugar together to? blond caramel?/? heavy duty bubbles or exactly 121 degrees celsius. Grinding the gelatine free of water and dissolve the leaves into the hot sugar syrup Whip one egg and two egg yolks together. Pour the syrup into the eggs in a thin beam and constantly whipping. Beat the egg mixture to the have room temperature. Whip the cream to lightly froth. Turn chocolate into æggesnapsen and turn to the last cream foam gently in.

Fill 8 molds halfway with the white chocolate mousse. Put a rhubarb sorbet ball down the middle of the molds. Fill up with chocolate mousse. Carefully lay the base on mousse in each of the eight molds and place them immediately in the freezer.

Pickled rhubarb: take 100 gr rhubarb from and cut in small cubes. Cut the rest of the rhubarb into small pieces, mix with sugar and bring to a slow boil and vanillen. Simmer 10-15 minutes to rhubarb throws the juice. Term through a fine trådsigte. Boil if necessary a bit of the juice? When it is cold? have a sirusagtig consistency. Pour the boiling syrup over the small rhubarb rhubarb pieces and style cold.

Serving: serving reversed By the white chocolate mousse out onto plates and the pickled rhubarb met around.