Ingredients
16-18 pcs
Brownie dough top
800 g 30% cream
200 g white chocolate
100 g vanilla paste
14 g 180 Bloom gelatin
40 g cold water
100 g Lauretta 60% raspberry filling
100 g advocaat flavored Lauretta filling
To decorate:
edible spray suede
chocolate rosettes
whipped cream
Our products
Preparation
- Melt white chocolate, vanilla paste and 200 g of 30% cream in the microwave. Add the previously swollen gelatin. Mix it all together. Whip 600 g of cream 3/4 until it becomes thick but not stiff, add to the chocolate-vanilla mixture. Pour into cylinder-dome molds.
- Put Lauretta filling in the center of each serving. Freeze for at least 24 hours at -4°F (-20°C).
- Cut circles from the brownie top to match the diameter of the single servings, which serve as the bottom.
- Remove the single servings from the molds and place on the brownie bottoms. Spray with any suede. Decorate as desired, for example, with chocolate pieces and whipped cream.
