Ingredients:
400 gms sugar dough
350 gms pastry cream with kirsch (dry brandy)
100 gms bittersweet chocolate
2 pcs ripe mango
200 gms clear gelatin
1 tbsp lemon extract
6 pcs red cherry
Procedure:
Prepare sugar dough in tart molds.
Add pastry cream with kirsch and bittersweet chocolate.
Top with mango and glaze with gelatin and lemon extract.
Decorate with cherry.
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