Egg Liqueur Cream In Chocolate With Coconut
Ingrediënten
Ingredients for 8 Servings
- 10.5 oz 300 g Mascarpone
- ¾ cups 180 ml Advocaat (egg liqueur)
- ½ cup 60 g Confectioner’s sugar
- ¼ cups 60 ml Orange juice
- Zest of 1 orange
- 3 Sheets gelatin
- 1 cup 250 ml Whipped cream
- About 7 oz 200 g dark couverture choco
For the Coconut Leaves
- About 3.5 oz 100 g strudel dough (homemade or readymade)
- 1 Egg for brushing Coconut flakes
Instructies
- Mix the mascarpone with egg liqueur, confectioner’s sugar, and orange zest.
- Add water to the gelatin, remove excess, and dissolve in warmed orange juice.
- Mix into the mascarpone.
- Finally, fold in the whipped cream.
- Place the mixture in small baking rings (about 2¼ in (6 cm) diameter) and chill for 3 hours.
- Cut ½x8 in (4×20 cm) strips of parchment paper.
- Melt the dark chocolate in a bain-marie.
- Fill a parchment paper cone with the melted chocolate and pipe a lattice onto the paper strips.
- Remove the cooled cream from the rings.
- Carefully press the paper strips with the chocolate lattice around the cream and freeze for 20 minutes.
- Carefully pull the paper away, so the chocolate lattice stays on the cream.
- Preheat oven to 400 °F (200 °C).
- For the coconut sheets, cut the strudel dough out into 8 attractive circles or triangles.
- Brush with egg and sprinkle with coconut flakes.
- Bake for about 5 minutes, until crispy.
- Remove from the baking sheet and let cool.
- Set decoratively on the tartlet before serving.
Notes / Tips / Wine Advice:
Try pouring some of the egg liqueur over the tartlets—it is not only decorative, but it gives it a little bit of a higher proof taste.
