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    GLUTEN FREE pie, no butter and no cooking

    For the paste: form: 28cm diameter covered with plastic film to prevent the paste from sticking to the mold.

    165 gr almond powder,
    100 gr chocolate  (70%),
    3 soup spoons water
    5 soup spoon sugar

    • melt chocolate «aux bain Marie»
    • Mix sugar almond powder and chocolate
    • spread in mold and put in fridge to harden.

    Chocolate Mousse

    200 gr chocolate,
    20 gr sugar,
    5 eggs
    a little water to melt the chocolate «au bain Marie»
    Orange zest 

    • separate whites and yolks
    • mix  yolks and chocolate
    • raise 5 eggs whites and ad orange zest
    • Delicately mix the melted chocolate and egg whites
    • put in the form and in fridge ( alternatively you can put in the freezer)
    • Bon apetit.

    Sydney and Karin, B&B La Parare