Diabolo
レシピ
Flour-free chocolate biscuit
| 材料 | 下ごしらえ |
|---|---|
|
Melt. |
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Add. |
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Whip and add. |
Spread out on Silpat baking mat. Bake at 180°C for 8 min. |
|
Extra-bitter chocolate mousse
| 材料 | 下ごしらえ |
|---|---|
|
Make a creme anglaise. |
|
Pour previous mixture over. |
|
Add and keep cool. |
Mandarine jelly
| 材料 | 下ごしらえ |
|---|---|
|
Heat until 50°C |
|
Add. Bring to a boil. |
|
Add. Spread out in a 40x30 cm frame. |
Cut 2 cm discs. |
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