Recipes Kitchen - Just give it a try!
PEAR SLICES WITH BITTER SWEET CHOCOLATE MOUSSE
Ingredients for four:
3 tablespoons LÖWENTOR
4 ripe pears
Juice of 1 lemon
1 vanilla bean
100 g sugar
100 g bittersweet chocolate
¼ litre. cream, whipped
1 piece full milk chocolate
Method:
Peel pears, halve and remove cores and slice. Drizzle pear slices with lemon juice. Boil the slit vanilla bean with the sugar and ½ litre of water in a saucepan. Add pear slices and cook on mild heat for 5-8 minutes. Leave to cool in liquid, then remove with skimmer. Melt the bittersweet chocolate in a saucepan and stir in LÖWENTOR. Carefully fold whipped cream into chocolate. Divide the pear slices into four bowls and coat with the warm chocolate. Grate chocolate shavings from the piece of full milk chocolate and sprinkle over.
ORANGE AND ALMOND TORTE
Dough:
4 cl LÖWENTOR
50 g chopped almonds
80 g dark couverture chocolate
50 g finely diced candied orange peel
110 g flour
50 g butter
150 g marzipan paste
150 g sugar
Paste of 1 Vanilla bean
6 egg yolk
5 egg white
Orange Butter Crème:
120 g sugar
40 g corn starch
4 egg yolks
½ litre milk
Zest from 1 untreated orange
300 g butter
100 g icing sugar
1 cake tin (diameter 24 cm)
Baking paper
Grease for tin
Breadcrumbs
100 g roasted flaked almonds
Icing sugar
80 ml cream
1 tablespoon sugar
1 tablespoon cranberry preserve
Method for dough:
Line cake tin with baking paper, grease edge and sprinkle with breadcrumbs. Mix almonds, couverture chocolate, candied orange peel and flour. Knead together butter and almond paste, then add 1/3 of the sugar, vanilla bean paste, as well as one egg yolk and whip until foamy. Stir in five egg yolks and LÖWENTOR. Whip egg whites with the remaining sugar until stiff. Add beaten egg whites to mixture. Then add the mixture of flour, couverture chocolate and candied orange peel and almonds. Pour dough into cake tin and smooth surface. Bake in a pre-heated oven at 190 °C for approx. 45 minutes. Turn the cooled torte onto a suitable surface and remove baking paper.
Method for Orange Butter Crème:
Mix half the sugar and milk with the cornstarch as well as the egg yolks. Bring remaining milk and sugar with the orange zest to the boil and then add egg yolk mixture. Boil everything up two or tree times. Dust the orange crème with icing sugar and leave to cool. Whip butter and icing sugar until foamy. Then fold in the cold orange crème.
Finishing the Orange and Almond Torte:
Slice the cooled torte in half and spread 2/3 of the butter crème onto the base. Place second half of torte on top and leave to rest in refrigerator. Spread the remaining orange butter crème over the edge and top of the torte, sprinkle with almonds and icing sugar. Whip cream and sugar until stiff and fill into piping bag. Pipe a rosette in the centre and decorate with cranberry preserve.