Скачать с ютуб Former Royal Chef Shares Desserts From The Royal Table (Crathie Crunch) в хорошем качестве

Former Royal Chef Shares Desserts From The Royal Table (Crathie Crunch)

The Queen loved any dish that had chocolate or mint in the recipe. This dish not only has both it looks beautiful too when it is served and has a real wow factor. Your family and friends are going to love it. I call it a cheesecake, but it’s not really because it doesn’t have cheese in it, but it looks like one. A crumbly cookie crust topped with a fluffy mint mousse like topping and then a layer of whipped cream and decorated with a chopped mint chocolate bar. We just hit 350,000 Subscribers. Leave your question in the comments for the next Q & A video Purchase a signed copy of my cookbook 'Eating Royally, recipes and remembrances from a palace kitchen' here... (USA ONLY) https://square.link/u/9FTs4nKo Don't forget to follow me on Instagram for foodie tips and more recipes. https://www.instagram.com/darren_mcgr... Links to ; Milk chocolate digestives ... https://amzn.to/47owE5D Dark chocolate digestives... https://amzn.to/4eiZQx7 Chocolate mint Aero bars... https://amzn.to/3B2f1g2 Bendicks bittermints... https://amzn.to/4cYDIY0 The Recipe - 1/2 pound (8 ounces) McVities chocolate digestives or 1 cup ground graham cracker crumbs mixed with half cup grated chocolate 6 tablespoons unsalted butter, melted 4 eggs, separated 2 tablespoons crème de menthe liqueur 2/3 cup granulated sugar 2 packets unflavored gelatin 1 tablespoon water 1 1/2 cups heavy cream 1 peppermint chocolate Aero Bar or 1/3 cup grated chocolate 1. Grind the cookies in a food processor until fine crumbs form. Place in a large bowl and stir in the melted butter. Firmly pack the mixture into the bottom of a 9-inch tart pan and refrigerate for at least 15 minutes. 2. Place the egg yolks, crème de menthe, and sugar into a large mixing bowl over a pan of boiling water, and whisk for about 2 minutes. Remove the bowl from the heat, and continue whisking until the mixture is cold. 3. Soften the gelatin in the 1 tablespoon water in a small pan, and place over low heat to warm and dissolve the gelatin. Whisk the gelatin into the egg mixture. 4. Whip the egg whites until stiff, and fold into the egg mixture. Spoon this onto the tart crust, and refrigerate for at least 2 hours. 5. Whip the heavy cream in a large bowl until stiff, and spread onto the top of the now-set egg mix. Chop the mint chocolate bar, and decorate with it or the grated chocolate. Makes 8 servings www.theoryalchef.com