Vaniļas Mascarpone krēms ar glazētiem ķiršiem un tumšo šokolādi
Ingredients
3 olu dzeltenumi
250 g maskarpones siera
200 g saldēti ķiršu
1 tējk. Dansukker Vaniļas cukura ar dabisko vaniļu
1 ēd. kar. Dansukker baltā smalkā cukura
2 ēd. kar. Dansukker Zeltainā cukura sīrupa
50 ml liķiera "Amaretto"
Dekorēšanai
Svaigas ogas
Šokolāde
Dansukker pūdercukurs
Dansukker pūdercukurs ar šokolādes garšu
Instructions
Vaniļas cukuru sajauc ar balto cukuru, pievieno tam olu dzeltenumus un karstā ūdens peldē ar putojamo slotiņu kuļ, līdz cukurs olu dzeltenumā ir izšķīdis. Mascarpones sieru iemaisa olu masā un ļauj atdzist.
Ķiršus atlaidina katliņā uz nelielas uguns, pārlej ar zeltainā cukura sīrupu un "Amaretto", nedaudz novāra un ļauj atdzist.
Pasniedzot dekorē ar ogām vai augļiem, tumšo šokolādi, pārkaisa ar balto un šokolādes pūdercukuru.
Receptes autors - šefpavārs Artūrs Freibergs
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