Nu der er k\u00f8bt rubychokolade, skal det ogs\u00e5 afpr\u00f8ves i en mousse. her sammen med en fl\u00f8jlsbl\u00f8d Tobleronemousse<\/p>\n\n\n\n
<\/p>\n\n\n\n
Dessertglas, 6 prs.<\/p>\n\n\n\n
Tobleronemousse
100 g. hakket toblerone, gerne m\u00f8rk for at give lidt mere smag
1 b\u00e6ger past. \u00e6ggeblomme
1 b\u00e6ger past. \u00e6ggehvide
1,5 dl. piskefl\u00f8de
1 tsk flormelis
Smelt chokoladen og afk\u00f8l den. Pisk \u00e6ggehviderne stive sammen med flormelis. Pisk blommen lys og vend den i den afk\u00f8lede chokolade.
Pisk fl\u00f8den til skum og vend \u00e6ggeehvider og chokoladeblandingen forsigtigt i.
Fordel i portionsglas, bank glassene let mod en overflade for at j\u00e6vne moussen ud og s\u00e6t p\u00e5 k\u00f8l.
Rubymousse
100 g ruby chokolade
2 past. \u00e6ggeblommer
Korn fra en vaniljestang (Jeg bruger de gode st\u00e6nger fra SOA)
1,5 dl. fl\u00f8de
Skrab vaniljekornene ud af stangen og vend det i lidt sukker.
Pisk \u00e6ggeblommer og vaniljekorn hvidt.
Pisk fl\u00f8den og vend det med \u00e6ggesnapsen.
Smelt chokoladen og lade den k\u00f8le af. Bland den forsigtigt i moussen lidt efter lidt, til den er ensartet.
Fordel moussen oven p\u00e5 tobleronemoussen, bank glassene let mod en overflade for at j\u00e6vne moussen ud og s\u00e6t p\u00e5 k\u00f8l.
Pynt: (indeholder gluten)
Coral tuilles:
30 g olie
60 g vand
10 g mel
Evt guldst\u00f8v
Bland olie, vand og hvedemel og steg dem p\u00e5 en meget varm pande, til\u00a0 olien v\u00e6k.
L\u00e6g derefter din tuiles p\u00e5 et stykke k\u00f8kkenrulle, som kan suge det sidste olie.
N\u00e5r dine tuiles er kolde, deles de i de \u00f8nskede stykker og\u00a0 pensles de med farve eller st\u00f8v.<\/p>\n\n\n\n
TIP: Du kan ogs\u00e5 komme farve i, f\u00f8r du h\u00e6lder det p\u00e5 panden.
TIP: husk at pynte med noget syrligt, s\u00e5 desserten ikke bliver for \u201cFlad\u201d i smagen.<\/p>\n\n\n\n
Pynt med tuille, hindb\u00e6r, chokoladekugler, guldpynt, t\u00f8rret hindb\u00e6r og chokolademandel eller find p\u00e5 noget helt andet \ud83d\ude42 <\/p>\n","protected":false},"excerpt":{"rendered":"
Nu der er k\u00f8bt rubychokolade, skal det ogs\u00e5 afpr\u00f8ves i en mousse. her sammen med en fl\u00f8jlsbl\u00f8d Tobleronemousse Dessertglas, 6 prs. Tobleronemousse100 g. hakket toblerone, gerne m\u00f8rk for at give lidt mere smag1 b\u00e6ger past. \u00e6ggeblomme1 b\u00e6ger past. \u00e6ggehvide1,5 dl. piskefl\u00f8de1 tsk flormelis Smelt chokoladen og afk\u00f8l den. Pisk \u00e6ggehviderne stive sammen med flormelis. Pisk
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