Strawberry ring on chocolate crispy base
easy
45 mins
45 mins
Ingredients
- 75 g Dark and
- 7-10 Tbsp Milk chocolate
- 75 g corn flakes
- 12 sheets white gelatine
- 750 g Strawberries
- 400 g Double cream cream cheese
- 100 g Sugar
- 1 package Vanillin sugar
- 3 TABLESPOONS Strawberry liqueur
- 200 g Whipped cream
- 50 g redcurrant jelly
- 7-10 Tbsp roasted flaked almonds and strawberries
- 7-10 Tbsp Aluminium foil and oil
- 7-10 Tbsp roasted flaked almonds,
- 7-10 Tbsp Strawberries and cocoa for
- 7-10 Tbsp Decorate
Directions
- 1
Melt the chocolate in a hot water bath. Line the bottom of a springform pan (24 cm Ø) with aluminium foil. Coat with oil. Fold the cornflakes into the chocolate. Using two teaspoons, place eight small heaps on a piece of oiled aluminium foil and set aside.
- 2
Spread the rest of the mixture on the bottom of the springform pan. Put in a cool place. Soak gelatine in cold water. Wash, drain and clean the strawberries. Mix cream cheese, 75 grams sugar, vanillin sugar, strawberry liqueur and puree.
- 3
Squeeze the gelatine, dissolve at low heat and stir into the cream. Put the cream in a cool place. Whip 150 grams of whipped cream until stiff. As soon as the mixture begins to set, fold in the cream. Pour the cream into a pudding mould (24 cm Ø and 1 litre capacity; alternatively use the rim of the springform pan).
- 4
Chill the pudding for three hours. Remove the chocolate base from the mould and place on a plate. Dip the pudding mould briefly in hot water and turn the strawberry ring over onto the chocolate cornflakes base. Halve the remaining cleaned strawberries and place them in the middle of the ring.
- 5
Warm the jelly at low heat and cover the strawberries with it. Whip the remaining cream and sugar until stiff. Decorate the plate with the cream, the cornflakes, strawberries and almond flakes.
- 6
Makes 12 pieces.
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