Hofdessert

Ingredients for Hofdessert

Instructions for Hofdessert

To prepare the Hofdessert recipe, please follow these instructions:

Marengsdej: beat the whites until stiff, add 4 tablespoons half. Of flormelissen and whip them then very stiff. Turn the rest of the flormelissen in with light hand.

The trace 5-6 rings of increasing size on wax paper. The largest should be approx. 20 cm. In diameter makes each ring 2-3 cm. smaller than the first.

Fill meringue dough in an icing bag with grooved gulp down and inject the tempering effect of 5-6 rings. Spray if necessary. excess dough into small peaks.

Behind the meringue rings and tops approx. 60 minutes at 130 degrees c. alm. oven until they are dry and release through bagapapiret. Let them be completely cold.

Melt chocolate over hot water bath. Glue marengsringene together with melted chyokolade to form a cone. Use a bagepensel.

Whip the cream stiff. Crack vanillestangen, scratch grains out and stir them together with cream foam. Advantage cream skimmed over the cone.

Garnish with small melted chocolate and meringue peaks.