Bring the milk to the boil
sugar. Split three eggs, and add some hot milk to the three egg yolks; stir
it back into the rest of the milk. Heat the
mixture until it thickens, don't boil. Stir in the mascarpone and allow it
to cool down; stir in the cream. In the meantime, split the remaining eggs,
add the three egg whites to the other seven egg whites and beat them until fluffy.
In a separate bowl, beat the 7 remaining egg yolks with the remaining sugar for three
minutes and add the cacao; stir in the egg whites. Spread the mixture over
two baking trays and bake 20 minutes at 165 degrees. Allow to cool down.
Take out 4 glasses or coups and cut out 3 cake circles per glass. Melt 100
gram chocolate. Put one cake circle in a glass, distribute some cherries
over it, drizzle some chocolate over the cherries and pour some chocolate
custard on top. Repeat this process. Add the third cake circle, pour the
last custard over, chop the last 50 gram chocolate and use it for
decoration, together with some remaining cherries.
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Mix the cottage cheese with the
semolina and knead well. Put the mixture in the fridge for one hour. Form 20
balls out of the mixture. Bring 4 cups of water to the boil with the sugar and
the rose water and poach the balls in this water until they start floating.
Take them out and allow them to cool down completely. Sprinkle with anis seed.
Originally, they look like
balls. I made mine look like cubes - the world-cook's expression of freedom.
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