Scottish Recipes- Chocolate Velvet Cream Pie
Scottish Recipe Ingredients for the base:
250g (9 oz) parcel dull chocolate stomach related rolls (Graham saltines in North America).
75g (3 oz) margarine, dissolved and cooled
Scottish Recipe Ingredients for the filling:
225g (8 oz or 2 US sticks) cream cheddar
175g (6 oz or one cup sparse) caster (fine granulated) sugar
5 ml (1 tsp.) vanilla quintessence
175g (6 oz) dim chocolate, dissolved
2 enormous egg yolks
300 ml (8 liquid ounces or one US cup) twofold cream
1 enormous egg white
Scottish formula Instructions:
To make the base, pound the roll to pieces in a blender or food processor, or in a polythene pack with a moving pin. Combine as one the bread roll morsels and the cooled liquefied margarine, and press round the base and sides of a 20-22.5cm (8-9inch) flan dish. Prepare in the stove pre-warmed to 180'c (350'f/gas mark 4) for 15 minutes.
Eliminate and pass on to cool. To make the filling, beat together the cream cheddar and 100g (4 oz) of the caster sugar. Beat in the vanilla embodiment and the liquefied chocolate, and the egg yolk, individually. Overlay in the cream, whipped until it simply holds its shape. Whisk the egg whites until they are firm, then, at that point, actually whisking, add the leftover caster sugar a spoonful at a time. Overlay into the chocolate blend. Pour the blend in to the cooled prepared pie outside. Chill in the refrigerator for a very long time until set...enjoy it !
Scottish Recipes- Chocolate Velvet Cream Pie VIDEO
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