Chocolate baskets with orange and cream jelly
You will need
- For baskets:
- - 100 g of dark chocolate.
- For jelly:
- - 200 ml of cream of 10% fat content;
- - 70 g of sugar;
- - 10 g of gelatin.
- For confiture:
- - 1 lemon;
- - 50 g of sugar;
- - 1/2 Art. spoons of starch.
First cook the lemon marmalade. To do this, rinse the lemon, remove the zest. Separate the lemon pulp from the white partitions, squeeze the juice out of the remaining lemon. Juice together with pulp, zest and sugar simmer until sugar has dissolved. Try the confiture for sweetness - if necessary, add sugar. Dissolve starch in water, pour into confiture, boil until thick. Keep cool for a couple of hours in a cool place.
Now go to the baskets. Set aside 1/3 of the chocolate, melt the rest in a water bath. Add deferred chocolate, mix until smooth. Silicone molds for cupcakes brush with chocolate, clean in the fridge for a couple of minutes. Remove it, cover it with chocolate again, put it in the fridge before freezing.
Cook the jelly. Remove the orange zest from the orange, squeeze the juice.Mix in a saucepan, zest, juice, sugar, bring to a boil. Strain, add gelatin, stir until dissolved. Cool to room temperature. Add cream, mix.
Cover the rectangular shape with cling film, pour the mixture in 1 cm layer, put it in the refrigerator. Frozen jelly cut into cubes.
Put 1 teaspoon of lemon marmalade in a chocolate basket, put jelly cubes on top. Decorate with melted chocolate, orange slices.
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