Brown Discharge And Herpes

OF THE RECIPES Felchlin DAY OPERATION

For all participants Felchlin Day 2010, but also and especially for those who did not attend, we present the recipe desserts that Chef Stephan Iten prepared for after lunch:

Elves Lemon

ing redia nts for 20

Chocolate Sponge dessert (flourless)

375 g butter 175 g sugar 25 g
Cocoa Powder Felchlin Art HA01

210 g egg yolks 150 g eggs 400 g BIO
Hacienda Elves 74% Felchlin Art CR74E

675 g egg whites 250 g sugar

Mix butter, sugar and cocoa powder. Slowly add the eggs and egg yolks and mount tapes. Pour nell'Elvesia 74% melted (35 ° C). Whisk egg white with sugar soft and incorporate into the mixture. Pour about 1 cm of the mixture onto baking paper and bake at 170 ° C for about 35 minutes.

; Lemon Cream
; 180 g whole egg
, 200 g sugar
; 145 g lemon juice
15 g lemon peel
4 g gelatin
270 g butter

Heat in water bath (85 ° C) eggs, sugar, lemon juice and zest. Add gelatin and cool the mixture to 45 ° C. Stir in the butter and mix with the blender.

; Chocolate Mousse
140 g sugar
50 g water
, 5 g gelatin
; ; 120 g egg yolks
100 g whole egg
; ; 250 g BIO Hacienda Elves 74% Felchlin Art CR74E
600 g cream 35%

Make a pate a bomb with sugar and water. Add eggs and yolks. Add gelatin mixture to hot. Apart from the melt Elves 74% at 45 ° C and mix from the bottom. When the temperature is about 35 ° C built on soft cream.

; ; Lemon Sauce
                                                           400 g lemon juice
60 g glucosio
150

g sugar Bring all ingredients to a boil and let reduce to a semi-liquid sauce.

ASSEMBLY AND DECORATION

Hill Half fill a mold with the Chocolate Mousse. Add the Lemon Cream and cover with a bit of Chocolate Mousse. Place the Sponge chocolate mousse on top and press. Freeze, smodellare and sprinkle with chocolate. Place on a dish filled with ChocoBrillant Conchetta the shape and decorate with gold leaf. Decorate with chocolate embroidery and needlework of lemon in the dish.