Lun chocolate fondant with bleeding heart

Ingredients for Lun chocolate fondant with bleeding heart

Instructions for Lun chocolate fondant with bleeding heart

To prepare the Lun chocolate fondant with bleeding heart recipe, please follow these instructions:

Chocolate fondant: Chocolate finely chopped and melted with butter and sugar in a bowl over water bath. It just needs to melt and not get too hot. The flour is sifted into the chocolate mixture, stir well. Add egg plums & amp; Whites & amp; Stir well.
4 pcs. Muffins shape approx. 6 cm in diameter and approx. 4 cm high lubricate thoroughly with neutral oil. The dough is filled in the lubricated molds. The filled molds are kept covered in the refrigerator until they are baked - after them finally, just before serving - absolutely freshly baked and still warm.
Bake at 200 degrees for 9 - 11 minutes. Note of the fundnaires' center must be unbacked !!. Cool easily before freezing for mold and baking paper.

Rosen sorbet: The vanilla pole is flattered on the long joints and the vanilla grains are scraped out with a small knife. Save the empty vanilla pole. The grains are mashed together on the table with a slight amount of sugar so that the grains are separated.
Vanilla sugar, the empty vanilla bar, sugar and water boil shortly and remove from the heat. Meanwhile, the fresh rose petals are rinsed in plenty of cold water and these come directly into the hot layer. Put on the lid and let it pull in the fridge for the next day.
The cold rosenlage passes through a sieve. Add egg white. The sifted rosenlage is turned in ice machine. Meanwhile, 4 small bowls and one flat container are placed in the freezer.
The freshly sprinkled sorbet is distributed in the cold flat container and placed in the freezer until the dishes. If the sorbet has been in the freezer for a long time, it will be necessary to let it temper a little in the refrigerator until it is sprouted to "egg" by dipping a spoonful of boiling water and allowing the heat to pass through the sorbet. If you find it easier, use an iceballs.
Place each "egg" in the cold little bowls.

Appetite: Sprinkle the hot chocolate fondants with sifted cocoa and place them on large, beautiful plates, place the sorbet bowls next to it. Sprinkle with cocoa and rose petals.