A cup of tea in spring is a delight; the weather is perfect to drink a hot drink with the smell of flowers and sunshine floating gently through the air. I have taken poetic liscence on the idea of 'tea' and have created (with the help of my beautiful girlfriend) a fabulous dessert which is as delicate as tea but a little more delicious if I say so myself.
After making a batch of delicious Chocolate Ganache Tarts, my girlfriend mixed through chopped rasberries through the remaining ganache. To serve, we then put it into pastry moulds and mini tea cups. We made some extra pastry pieces and cut strawberries to dunk into the velvet chocolatey goodness to place on the saucer. This was incredibly easy and absolutely deslish!
For those of you who want to try it:
Chocolate Ganache.
200g good quality dark chocolate
125ml thickened cream
50g butter, cold, chopped roughly
Optional: 3 tbsp brandy/ vanilla/ 3tbsp orange juice (Not all of them together!)
Stir all ingredients together in small saucepan over a low heat until smooth.
Allow to cool and thicken before using.
*If allowed to thicken significantly you can pour it into cases to make ganache tarts
*Mix in a punnet of rasberries (crushed/ roughly chopped)
And then simply enjoy, they are amazing and very addictive.
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