Ingredients:
Base
300 g almonds
200 g VIVANI dark confiture
100 g milk confiture
1 cup LIMA rice malt
150ml CRUDIGNO olive oil – extra virgin
3 eggs
35ml rum
Cream
200 g VIVANI dark confiture
200 g milk confiture
4 tbs rum
2 egg whites
200 ml soy cream CONDI CREME
100 ml DR. MARTINS coconut milk
100 ml oat drink
1 pack starch
Preparation:
BASE
Grate chocolate and melt over low heat, stir in ground almonds; mix rice malt with olive oil and stir in egg yolks, one at a time. Add mixture of almonds and chocolate to the cream and stir with the wooden spoon.
Grease the round mold (26cm in diameter) and spread the mixture evenly. Align, cover with aluminum foil, put in an oven, pre-heated to 180 degrees and bake for 30 minutes. Remove from the oven and let it cool.
CREAM
Whisk the soy cream. The rest of the ingredients melt on steam and after 4-5 minutes mix with sour cream. For foamy texture, whisk egg whites and combine with mixture. Pour ovre the pre-cooled base and leave in the refrigerator for 3 hours minimum.
WINTER WITH A FLAVOR OF CHOCOLATE – Desert
Pretti team in collaboration with:
Pretti team in collaboration with:
ENO-GASTRO-MAMA bloger Marinela Prodan
