Melt 400g dark chocolate (72%) au bain-marie.
Break 2 strawberry merengues into 2 cm pieces. Hack 25g dried cranberries.
Blend 1 vanilla merengue and 7g fresh basil leaves into powder, then add 30g unsalted pistachios and pulse once or twice into small pieces
Cover a 18x28ch oven dish with baking paper and fill with the strawberries merengues and 50% of the cranberries
Pour the molten chocolate over this mix
Cover with the green merengue powder and the rest of the cranberries, when the chocolate cooled a bit (otherwise the powder will melt)
Cover with baking paper and put in the oven for 90 mins
Take from the fridge 40 mins before serving and hack in 12 pieces
Serve with mini marshmallows, cookie crumbs, dried cranberries, passionfruit etc
(Here Albert Hein's original recipe in Dutch)
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