Toast Roquefort & Ruby
Recipe
Toast Roquefort & Ruby
| ingredients | preparation |
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Cut out round shapes of 4 cm diameter. Toast in hot pan. |
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Crystallise. Layer at 2 mm thick. Cut out round shapes of 4 cm diameter. Leave to set in fridge at 12°C. |
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Cut out round shapes of 3 cm diameter. Leave to rest in fridge at 4°C. |
Once chocolate is set, reserve discs at room temperature. Rasp some on top of toast. |
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