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BO_0912_KB_052_108_GB_3K
Stracciatella crème with espresso sauce
Ingredients:
1 jar (470 g) of black or morello
Juice of 2 oranges
1 tbsp cornflour
4 tbsp Amaretto
250 g mascarpone
250 ml double cream
50 g plain chocolate, grated
100 g plain chocolate
100 ml espresso
A pinch of cinnamon, coriander
and ground cloves
Tip
The crystallisation of honey
has no bearing on its quality.
The higher the sugar content,
the faster the honey will
crystallise. Simply heat it in the
microwave in a microwave-proof
container for a few seconds to
make it runny again.
29.04.2005
9:57 Uhr
Serve 8
Method:
1. Mix the cornflour with a little cherry juice to a
cherries
smooth paste. Stir in the rest of the cherry juice,
the orange juice and the honey. Cover and cook for
1 tbsp honey
5 minutes at 800/900 W, stirring halfway through.
Add the amaretto and cherries. Divide between
8 dessert bowls.
2. Beat together the mascarpone, quark and sugar.
250 g quark
Whip the cream until stiff and fold into the
75 g sugar
mascarpone mixture with the grated chocolate.
Place in the refrigerator to chill.
3. Break the chocolate into pieces and place them in
Sauce:
a bowl with the other sauce ingredients. Cook for
3 minutes at 450 W. Stir well and set aside to cool.
5 tbsp cream
4. Using a tablespoon, make scoops of the mascarpone
cream mixture and arrange on top of the cherries.
Drizzle some of the espresso sauce on top of each.
Setting:
Power level:
Position:
Duration:
Seite 85
Microwave
800/900 W + 450 W
Turntable
5 minutes + 3 minutes
85
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