Hazelnut praline

For: 4 persons
Difficulty: low

INGREDIENTS:

• 150g milk chocolate
• 2 tablespoons fresh cream
• 100 g peeled hazelnuts

PREPARATION:

Toast the hazelnuts in a frying pan,let it to cool and choopped the hazelnuts.Melt the chocolate in a double boiler.Add the hazelnuts and the fresh cream.Mix together and break down in a roasting pan and then cut them subsequently. Let it cool in the fridge and serve.

Mini diplomatic chocolate

For : 6 persons
Difficulty: medium

INGREDIENTS:
 for the diplomatic:

• 500g sponge cake
• 200g milk chocolate
• 180g dark chocolate
• 240g sugar
• 300 ml fresh cream
• 100 ml rum
• 2eggs
• 2 yolks
• 4 sheets of gelatin

for decoration:

• sugar
• milk chocolate

PREPARATION:

In 2 separate pots in a double boiler, melt the milk chocolate and the dark chocolate.In a bowl whisk the eggs and the egg yolks with sugar until the mixture is light and fluffy.Make soften the gelatin in cold water and after a few minutes squeeze it and divide it between the 2 chocolates melted before. Add to both chocolate , eggs and sugar and the previously whipped cream and gently stir the 2 creams.From the sponge cake obtain long strips and rectangular and moisten with a rum and a bit of water.Spread on a first layer of sponge the cream, cover with the sponge and then roll out the other cream and finish with the sponge cake.Let rest in the refrigerator for 2 hours and serve the cake cut into squares. Decorate with sugar and with chocolate curls.

Panna cotta

For : 10 persons
Difficulty: medium

                                                          

 INGREDIENTS:

• 1 l of fresh cream
• 200 ml of milk 
• 200g of sugar
• 4 sheet of gelatin
• 2 vanilla pods

 PREPARATION:

       Soack the sheet of gelatin in cold water for 10 min. Caramelized a large mold or smaller molds by cooking 100 gr granulated sugar. Put the panna , the milk and the rest of sugra in a saucepan  over medium heat,stirring and bringing almost to boil;add the vanilla and squeezed gelatin from the water. Put the crem into the mold or mold well caramelized. Let it coll in the fridge for a few hours before serving. To unmold, pass a moment the mold on the flamme making pour the caramelized sugar on the pudding.

Muscat jelly with berries

For : persons
Difficulty : low

INGREDIENTS :

• 375 ml muscadel
• 10 g gelatin sheets
• 125 g berries
• 4 mint sheets

 






 PREPARATION :

 
 Soak the gelatin sheets in cold water .Once it is soak, squeeze and melt in a saucepan with some muscat spoon, until you put all the muscadel in. After it's all mixed . put it on individual cups, but not  before you put the berries in with mint sheets
Make it cool the cups on fridge for at lest 2 h.,
Serve with cream .