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cardemon parfait with chocolate sauce and merignes (and pomegrantes seeds) |
parfait
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| whisk 3 egg yolks, 1.5 dl powdered suger, pinch of cardemon and squeeze of lemon until frothy. in an another bowl whisk 4 dl heavy cream until fluffy then fold into egg mixture |
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| cover a form with plastic wrap as shown and then pour mix into form, place in freezer for 4 hours or more |
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| when done it can easily be sliced to serve |
meringue
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mergines: 3 egg whites, 2 dl suger, 3-4 drops lemon juice |
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mix the egg whites at medium speed for 2 minutes then add sugar and lemon juice and mix until thick and frothy |
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place mix in pastry bag |
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| make small puffs |
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| after an hour at 100C and another hour at 60C they are done! |
chocolate sauce
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| chop up 150g of milk chocolate |
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| after boiling 3 dl heavy cream, remove cream from stove top for 2 minutes, add chocolate to cream and stir |
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