A delicious dessert from Doña Sarita Damian's notebook, dessert with a delicate consistency and flavor with character.
Learn more about Jorge Malagon
Ingredients8 portions
Preparation
Grease the molds to be used with butter, flanera or timbal. Cut waxed paper or adhesive plastic and line them on the bottom and walls to facilitate unmolding.
Chop very thin cubes of crystallized orange peel and reserve.
Finely chop the chocolate and melt in a bain-marie, keep it a little hot. Reserve.
Add the butter and add the yolks one by one and the zest of the orange peels. Once the above ingredients are incorporated, slowly add the hot melted chocolate so that the yolks are stitched and beat at low speed for 5 more minutes. Reserve.
Stir the whites with the sugar to the point of turron and once the point is reached, mix the egg whites with the chocolate with very soft enveloping movements with the manual balloon whisk, being careful not to remove the air from the whites.
Once incorporated both mixtures put in the bottom of the molds the cubes of the crystallized orange peel and put two tablespoons of the mixture, put another layer of crystallized orange peel and fill the mold with mixture, refrigerate at least 2 hours.
|
|||
|
|||
Did you cook this recipe? |
Print recipe for: |
Chicken Breast Sausage Ceviche
Chicken Stuffed with Apple with Walnut
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: