A chocolate strawberry "crown" for tomorrow's May Day. Without baking we enjoy an ideal dessert, a special Black Chocolate Tart and Strawberry. Extreme combination with intense flavors and subtle tones.
Yours
Yours
| work: 45′ | time: 5h:00′ | easy: |
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«Αναρωτιέμαι συχνά που είναι το απόγειο της μαγειρικής. Είναι τα πιο φρέσκα υλικά, οι πιο πολύπλοκες γεύσεις είναι το καθημερινό ή το σπάνιο; Δεν είναι τίποτε απ΄όλα αυτά. Το απόγειο δεν είναι ούτε η κατανάλωση του φαγητού ούτε το μαγείρεμα, αλλά η προσφορά του φαγητού και η συντροφικότητα…»
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Biscuit Base (~12 servings)
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From the biscuits we keep some to put on the side of the form. The remaining biscuits, together with the softened butter and cognac, are crushed in the blender to become fine scraps. |
We pour the grated biscuits at the base of an open form. With the back of a spoon, spread the mixture, pushing it to cover the whole base. We open the biscuits in two or all, if desired, and place them vertically on the sides of the form around. Βάζουμε τη φόρμα στο ψυγείο να κρυώσει το μείγμα μέχρι να ετοιμάσουμε την κρέμα γέμισης. |
Cream
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In a deep saucepan, add the cream, the cocoa sifted to have no lumps and all the other ingredients except milk and corn flour. These are added afterwards, after we have dissolved the cornflour into the milk. Stir well and almost continuously until they become a chocolate shiny cream. |
Remove the pot from the fire when the first boiling jets appear. Leave it for a while to cool its contents. Stir the cream very regularly to speed up the cold and not to make crust. Pour the cream into the form over the base of the crumbly biscuits and put it in the refrigerator for 2-3 hours. Before serving we decorate with the almond fillet and the strawberries. |
The cream is relatively unsweetened due to the high content of cocoa of black chocolate (81%), but also due to cocoa and nescafé. If you want it sweeter, add more sugar.
