Sirwin
Sirwin

Torroncino al cioccolato e rum

By Snells76 | SNELLS KITCHEN | 11 Dec 2020


THOUGHT ABOUT THIS DESSERT BECAUSE IT WORKS FOR ALL OCCASIONS AND SO MANY LIKE IT. IT IS A SEMIFREDDO THEREFORE NO COOKING BUT ONLY THE USE OF THE FREEZER.

INGREDIENTS:

4 EGGS

150 GR GRAINED SUGAR

A GLASS OF RUM (3 TABLE SPOONS)

500 ML NON-SUGAR WHIPPING CREAM

200 GR NOUGAT (NOT SOFT)

200 GR DARK CICCULATE

LET'S START WITH SEPARATING THE YOLDS FROM THE ALBUMS. THE ALBUMS MOUNTED IN VERY SOLID SNOW. YOLK BEATS WITH SUGAR

IT IS BETTER TO DO EVERYTHING WITH THE ELECTRIC WHIP.

IN A COLD FRIDGE BOWL, WHIP THE CREAM, WITH A BATTICARE, BREAK THE NOUGAT. ALL WE HAVE TO DO IS ASSEMBLE IT ALL.




FIRST CREAM AND YOLK ASSEMBLED WITH A SPOON AMALGAMAR THEM, INSERT THE CRUMBLED NOUGAT AND FINALLY THE ALBUMS VERY GENTLY, AT LAST THE RUM AND MIX.







PUT THE COMPOUND IN A TERRINE, IT MUST BE A 4 CM HIGH. IN THE FREEZER FOR A NIGHT OR IF YOU WANT IT SOFT AFTER 6 HOURS.

AT THE TIME TO SERVE, MAKE IT INTO BITCHES AND PLACE A 200 GRAMS OF DARK CHOCOLATE AND FINALLY BEAUTIFUL HOT IN A BAIN-MARIE Pour 2 BEAUTIFUL DIALS ON THE NOUGAT OUT OF THE FREEZER !!!

GOOD DESSERT

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CUCINARE E BELLO!!!

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