Cooking chocolate baskets will have to tinker with in the kitchen, but it's worth it. In addition to the baskets themselves, you will need to prepare a gentle orange-cream jelly and lemon jam.
Pick your recipe
You will need
- For baskets:
- - 100 g of dark chocolate.
- For jelly:
- - 200 ml of cream of 10% fat content;
- - 70 g of sugar;
- - 10 g of gelatin.
- For confiture:
- - 1 lemon;
- - 50 g of sugar;
- - 1/2 tbsp. tablespoons of starch.
Instruction manual
1
First make lemon confiture. To do this, rinse the lemon, remove the zest. Separate the lemon pulp from the white partitions, squeeze the juice from the remnants of the lemon. Boil the juice, along with pulp, zest and sugar, over low heat until the sugar dissolves. Try sweet confiture - add sugar if necessary. Dissolve starch in water, pour into confiture, boil until thick. Store in a cool place for a couple of hours to cool.
2
Now go to the baskets. Set aside 1/3 of the chocolate, melt the rest in a water bath. Add deferred chocolate, mix until smooth. Cover the silicone cupcake tins with a chocolate brush and put in the refrigerator for a couple of minutes. Remove, cover with chocolate again, remove to solidify in the refrigerator.
3
Make jelly. Remove the zest from the orange, squeeze the juice. Mix the zest, juice, sugar in a saucepan, bring to a boil. Strain, add gelatin, mix until it dissolves. Cool to room temperature. Add cream, mix.
4
Cover the rectangular shape with cling film, pour the mixture with a 1 cm layer, put in the refrigerator. Cut frozen jelly into cubes.
5
Put 1 teaspoon of lemon jam in a chocolate basket, put the jelly cubes on top. Garnish with melted chocolate, slices of orange.
Useful advice
You can make lemon jam with a margin - it is stored in the refrigerator for a very long time.