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Tanzanian Amber Recipe
TANZANIAN CHOCOLATE MOUSSE :
CARAMEL CREAM :
TANZANIAN CHOCOLATE MOUSSE
Make a basic English, pour over the cover, mix, let cool to 30 °C, add the whipped cream and serve immediately.
Blanch the egg yolks with the caramel powder. Add the warm cream. Poach everything at 85 °C, add the gelatine, put it in a strainer, then pour into impressions (small circle on 0.5 cm high). Keep it in extreme cold.
Make a custard, glue with the gelatin sheet. Once the cream has cooled, add the whipped cream and pour into the impressions. Secure in extreme cold.
Melt the chocolate. Add the peanut praline. Mix everything together while incorporating the Feuillantine. Spread on a silpat (baking cloth). Sprinkle with crushed peanuts and let it set in the cold. Cut discs 3 cm in diameter and set aside in a cool place.
MILK CHOCOLATE ICING
Melt the butter with the chocolate and paint the butter.
CUSTARD WITH ROASTED PEANUTS
Make a basic custard. Once it is cold, mix it with the roasted peanuts.
Place in a circle (diameter 6.5 cm) on film paper, liner with Rhodoid paper. Place a sponge disc on top. Soak with vanilla syrup.
Pour a layer of Tanzania chocolate mousse. Place a creamy caramel, then the bavarian vanilla and the crispy disc. Cover with chocolate mousse. Smooth. With a pocket and a socket, draw a comma on top. Put in the extreme cold.
Unmould, remove the Rhodoid sheet and paint with chocolate velvet.
"The recipe seems more complicated than it really is and everything will happen at
marvel if you follow the preparation and assembly instructions step by step. Among the many foreign guests, we have, in addition to Germans, many Belgians, English, Swiss and Spanish people, and everyone is crazy about this dessert. »
Tanzanian amber, a recipe inspired by our cruises in Southern Africa