Making chocolate baskets will take some tinkering in the kitchen, but it's worth it. In addition to the baskets themselves, you will need to prepare a delicate orange-butter jelly and lemon jam.
It is necessary
- For baskets:
- - 100 g of dark chocolate.
- For jelly:
- - 200 ml of cream of 10% fat;
- - 70 g of sugar;
- - 10 g of gelatin.
- For jam:
- - 1 lemon;
- - 50 g of sugar;
- - 1/2 tbsp. spoons of starch.
Instructions
Step 1
Prepare the lemon jam first. To do this, rinse the lemon, remove the zest. Separate the lemon pulp from the white partitions, squeeze the juice from the leftover lemon. Boil the juice along with the pulp, zest and sugar over low heat until the sugar dissolves. Try the jam for sweetness - add sugar if necessary. Dissolve the starch in water, pour into the jam, boil until thickened. Put in a cool place to cool for a couple of hours.
Step 2
Now let's move on to the baskets. Set aside 1/3 of the chocolate, melt the rest in a water bath. Add the set chocolate, stir until smooth. Cover the silicone muffin molds with a brush with chocolate and refrigerate for a couple of minutes. Remove, cover with chocolate again, put in the refrigerator until it hardens.
Step 3
Make jelly. Remove the zest from the orange, squeeze the juice. Combine the zest, juice, sugar in a saucepan, bring to a boil. Strain, add gelatin, stir until it dissolves. Cool to room temperature. Add cream, stir.
Step 4
Cover the rectangular shape with cling film, pour the mixture in a layer of 1 cm, put in the refrigerator. Cut the frozen jelly into cubes.
Step 5
Put 1 teaspoon of lemon jam in a chocolate basket, put jelly cubes on top. Garnish with melted chocolate and orange slices.
