Croisieurope Recipe: Tanzanian Amber with Caramel Croisieurope Recipe : Tanzanian amber with caramel and roasted peanuts DESSERT FOR 6 PEOPLE PREPARATION TIME 2 HOURS INGREDIENTS TANZANIAN CHOCOLATE MOUSSE : 25 cl milk 25 cl cream 25 cl cream 50g caster sugar 100g egg yolks 550g chocolate pistole n'Tanzanie" from Barry 400ml fluid cream CARAMEL CREAM : 50g egg yolks 30g salted butter caramel powder 200 ml fluid cream 4g gelatin leaves VANILLA BAVAROISE: 100ml milk 100 ml cream 25g caster sugar 50g egg yolks 1 vanilla pod 2 gelatine leaves 150 ml fluid cream TANZANIAN CHOCOLATE MOUSSE Make a basic English, pour over the cover, mix, let cool to 30 °C, add the whipped cream and serve immediately. CREAMY CARAMEL Blanch the egg yolks with the caramel powder. Add the warm cream. Poach everything at 85 °C, add the gelatine, put it in a strainer, then pour into impressions (small circle on 0.5 cm high). Keep it in extreme cold. VANILLA BAVARIANOISE Make a custard, glue with the gelatin sheet. Once the cream has cooled, add the whipped cream and pour into the impressions. Secure in extreme cold. CROSSING Melt the chocolate. Add the peanut praline. Mix everything together while incorporating the Feuillantine. Spread on a silpat (baking cloth). Sprinkle with crushed peanuts and let it set in the cold. Cut discs 3 cm in diameter and set aside in a cool place. MILK CHOCOLATE ICING Melt the butter with the chocolate and paint the butter. desserts. CUSTARD WITH ROASTED PEANUTS Make a basic custard. Once it is cold, mix it with the roasted peanuts. ASSEMBLY Place in a circle (diameter 6.5 cm) on film paper, liner with Rhodoid paper. Place a sponge disc on top. Soak with vanilla syrup. Pour a layer of Tanzania chocolate mousse. Place a creamy caramel, then the bavarian vanilla and the crispy disc. Cover with chocolate mousse. Smooth. With a pocket and a socket, draw a comma on top. Put in the extreme cold. Unmould, remove the Rhodoid sheet and paint with chocolate velvet. "The recipe seems more complicated than it really is and everything will happen at marvel if you follow the preparation and assembly instructions step by step. Among the many foreign guests, we have, in addition to Germans, many Belgians, English, Swiss and Spanish people, and everyone is crazy about this dessert. » Tanzanian amber, a recipe inspired by our cruises in Southern Africa
