Bienex Baskets |
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| 20 pieces / 6cm | |||
| 250g Sponge base | 300g Almonds flaked | ||
| 20 pieces 6 cm | 100g Almonds chopped | ||
| 600g Bienex | 60g Cocoa butter | ||
| 40g Mohrenglanz dark | |||
| . | |||
| - Cherry-Joghurt-Cream | |||
| - 150g Alaska-express Cherry | |||
| - 180g Joghurt 25c (77F) | |||
| - 700g Whipped fresh cream unsweetened | |||
| - Dissolve the Alaska-Express Cherry in the joghurt and fold in the freshcream. | |||
| . | |||
| Decoration | |||
| 400g Fresh fruits (Kiwi, strawberries, startfruit, oranges) | |||
| 50g Colorado jelly | |||
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| Method | |||
| - Using a template 25*5cm, spread the Bienex-Mix onto a tray lined with paper and bake. Bake at 190-200c. Bake for approx. 6-7 minutes. | |||
| - After
baking but while they are still hot put them into dessert rings 7,5cm and leave till cold.
Brush the insides with cocoa butter and dip the bottom edge in Mohrenglanz.
Put onto a tray and place a sponge layer in each. Fill in the cherry joghurt cream and put
into the refrigerator for 1 hour to set. Decorate with fresh fruits and Colorado
jelly glaze
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