Bring the milk to the
boil sugar. Split three eggs, and add some hot milk to the three egg
yolks; stir it back into the rest of the milk. Heat the mixture until
it thickens, don't boil. Stir in the mascarpone and allow it to cool
down; stir in the cream. In the meantime, split the remaining eggs,
add the three egg whites to the other seven egg whites and beat them
until fluffy. In a separate bowl, beat the 7 remaining egg yolks with
the remaining sugar for three minutes and add the cacao; stir in the
egg whites. Spread the mixture over two baking trays and bake 20 minutes
at 165 degrees Celsius. Allow it
to cool down. Take out 4 glasses or coups and cut out 3 cake circles
per glass. Melt 100 gram chocolate. Put one cake circle in a glass,
distribute some cherries over it, drizzle some chocolate over the cherries
and pour some chocolate custard on top. Repeat this process. Add the
third cake circle, pour the last custard over, chop the last 50 gram
chocolate and use it for decoration, together with some remaining cherries.
|
Mix the cottage cheese
with the semolina and knead well. Put the mixture in the fridge for
one hour. Form 20 balls out of the mixture. Bring 4 cups of water to
the boil with the sugar and the rose water and poach the balls in this
water until they start floating. Take them out and allow them to cool
down completely. Sprinkle with anis seed.
Originally, they look
like balls. I made mine look like cubes - the Worldcook's expression
of freedom.
|
