Chocolate and Cranberry Fondant
SERVES 4/6
レシピ
Step 1
Prepare the tart base: blitz the shortbreads, add the softened butter and mix well. Tamp this mixture down with your hands in the bottom of a tart ring or a spring form mould (20 cm in diameter). Leave to cool.
Step 2
Break the chocolate praline into small pieces. Melt it in the microwave oven. Wait for it to cool down a little before adding the crêpes dentelles that you have crumbled in your hands. Arrange this mixture on top of the previous one.
Step 3
Whip the cream until stiff. Melt the small pieces of broken chocolate in the microwave oven. Leave to cool for 5 minutes and gently fold it into the whipped cream.
Step 4
Scatter the cranberries over the tart bottom and pour over the mousse. Even out and leave to cool for at least 4 hours.
♥To be enjoyed with Palmer & Co Collection 99.
食材
- 200 g of chocolate shortbreads
- 80 g of lightly salted butter
- 100 g of chocolate praline
- 60 g of crêpes dentelles (very thin crisp rolled pancakes)
- 60 cl of single cream
- 200 g of dark chocolate
- 125 g of cranberries
