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Haywardsmom
Grand dessert with 3 variations
Combination of chocolate orange cream, passion fruit cakes and coconut biscuits.
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Ingredients
Directions
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Beat 3/5 of the whipped cream lightly. Using a small spoon, spoon the flesh out of 2/3 of the passion fruit.
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Break the foam beads into coarse crumbs and fold them, along with the passion fruit pulp, airy through the whipped cream.
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Spoon the mixture into the openings of the cake molds or into small containers. Leave to set in the freezer for about 1 1/2 hours.
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Melt the chocolate in a pan that hangs hot water in a slightly larger pan (au bain-marie). Allow to cool.
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Beat the rest of the whipped cream and fold in the cooled chocolate.
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Spread over the shot glasses and leave to set in the refrigerator for about 1 hour.
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Preheat the oven to 180 ° C.
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Cut the sheets of defrosted filo pastry on the fold lines and then cut the strips in half so that you get 6 equal rectangles.
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Brush them with a tassel with beaten egg and place a rectangle on top. Press well.
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Brush again with egg and cut them diagonally in half. Finally, sprinkle half of the coconut over.
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Place them on a baking sheet covered with baking paper and bake in the middle of the oven in 8-10 minutes.
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Allow the cookies to cool and sprinkle thinly with 1/5 of the icing sugar.
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You need 3 biscuits p.p., so you will keep a few. The cookies break quickly, so it is useful to have some spare.
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Put the remaining coconut in a bowl, pour the (hot) water and let it take a while. Grate the green skin of the cleanly scented limes and squeeze them out.
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Mix the grater, the juice, the coconut and the rest of the icing sugar through the mascarpone.
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Sprinkle the large plates with powdered sugar. Put a cookie on each plate.
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Cover each cookie with a scoop of mascarpone mixture, cover with the second cookie, scoop some mascarpone again and put the last biscuit on it.
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Remove the passion fruit ice cream from the freezer just before serving. Push the ice from the molds and place on the plates.
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Spoon the pulp of the remaining passion fruit. Finally, put a shot glass of chocolate-orange cream on each plate.
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Nutrition
620Calories
Sodium5% DV115mg
Fat75% DV49g
Protein16% DV8g
Carbs11% DV34g
Fiber16% DV4g
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