A simple and delicious desert which I cooked from the recipe of the great Andalusian chef Manolo Rincón:
I heated a bar of dark chocolate (Valor, Lindt or whatever but no more than 70% pure) in a double boiler with a little bit of milk. I separated the yolks and whites of two eggs. I beat in a bowl very well the yolks with two spoons of white sugar. In a separate bowl I whisked the egg whites until stiff. I poured the yolks in the chocolate, mixed, then the whites and mixed it all very well, pouring the mixture in two white ceramic pots which i finally set in the refrigerator for two hours. When we ate them with little silver spoons the texture was velvety and creamy, such a delicious bittersweet combination:
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