New Year just around the corner, so I hasten to share with you a very quick and easy to prepare dessert that is perfect for New Year’s table and not only. In addition, it can be prepared the day before the holiday and tighten the cling film to avoid getting unwanted odors. Cream can take any fat, I avoid high-calorie used 10%, but if you do not mind this fact, it is safe to take 33%.
100 g of chocolate
500 ml heavy cream (33%)
3 egg yolks
100 g sugar
2 teaspoons gelatin
500 g cherries, pitted
100 g sugar
2 teaspoons tablespoons potato starch
1. gelatin soaked in 100 ml of cold boiled water and leave to swell for the time specified on the package. The yolks mixed with 50 grams of sugar, put on a little fire and, stirring constantly, bring to a thick. Chocolate break into small pieces and melt the water bath. Chocolate add to warm the yolks and mix until smooth.
2. Gelatin is warming up, but do not bring to a boil, cool. Cream, beat with a mixer with 50 g of sugar in the lush foam, add the chocolate mixture, stir. Add the gelatin thin stream while continuing to whisk. Spread the cream on the ice-cream bowls and send in the refrigerator for 4 hours.
3. To prepare the sauce, mix cherries with sugar, add 100 ml of water. Bring to a boil and cook for 5 minutes. Starch stir 100 ml of water, pour a thin stream into the sauce, bring to thicken and remove from heat, cool. Spread the cherry on the ice-cream bowls and send in the refrigerator for 30 — 60 minutes. Bon Appetit!