Chocolate cream with advocaat

Name: Chocolate cream with advocaat
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 3 sheets white gelatine; 175 ml Egg liqueur; 175 g Mascarpone; 4 TABLESPOONS Sugar; 200 g Whipped cream; 75 g Zarbitter couverture; 10 g white plate fat (e.g. palmine); 7-10 Tbsp Cocoa

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

3 sheets white gelatine
175 ml Egg liqueur
175 g Mascarpone
4 TABLESPOONS Sugar
200 g Whipped cream
75 g Zarbitter couverture
10 g white plate fat (e.g. palmine)
7-10 Tbsp Cocoa

Directions

1
Soak gelatine in cold water for about 5 minutes. Mix egg liqueur, mascarpone and sugar. Squeeze the gelatine and dissolve in a small pot at very low heat. Remove from the heat. Stir 3 tbsp. advocaat cream into the gelatine.
2
Then stir everything into the remaining egg liqueur cream. Chill for about 15 minutes until the cream begins to gel. Whip the cream until stiff, fold into the cream. Chill for approx. 4 hours.
3
Cut 6 cams from the cream with a large tablespoon or serving spoon and place them on a plate or platter. Put the noodles in the freezer for about 10 minutes or chill them for about 30 minutes.
4
Coarsely chop the couverture and the platter fat, melt in a hot water bath and let it cool down a little. Cover the cams with the chocolate by the spoonful and chill for another 10 minutes if necessary. Arrange and dust with cocoa.