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| Chocolate Cream With Preserved Lemons |
Prep Time
1 hour
Cook Time 15 minutes
Serves 2 pots
Complexity Medium
Fixings
90 grams dim chocolate (60-70%cacao)
100 ml of crisp cream
150 ml of drain
2 egg yolks
30 grams of caster sugar
1/2 lemon confit, without mash and finely slashed
Headings
1-Finely slash the chocolate and place it in a bowl
2-In a pan over medium warmth, pour the drain and cream and heat to the point of boiling.
3-In a bowl, put the egg yolks with the sugar, and utilizing a whisk, whip gently.
4-Add the hot drain by pouring it little by short time blending.
5-Pour the blend once again into the dish on low warmth and cook while blending until the point when the cream thickens. Your cream should coat your spatula, Remove the spatula from the cream and make a follow with your finger, the follow should remain noticeable and the ought not move. Watch the cream in light of the fact that in the event that it cooks excessively, you will have bunches of eggs that will give an upsetting taste to your cream.
6-Remove from the warmth and pour the cream through a strainer on the chocolate.
7-Whip the cream until the point that all the chocolate is liquefied and you have a smooth and sparkly cream.
8-Add the protected lemon pieces and blend.
9-Pour the cream in pots and place in the cooler for no less than 1 hour before serving.
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