Chocolate cream with advocaat

Ingredients

Directions

1. 1

   Soak gelatine in cold water for about 5 minutes. Mix egg liqueur, mascarpone and sugar. Squeeze the gelatine and dissolve in a small pot at very low heat. Remove from the heat. Stir 3 tbsp. advocaat cream into the gelatine.

2. 2

   Then stir everything into the remaining egg liqueur cream. Chill for about 15 minutes until the cream begins to gel. Whip the cream until stiff, fold into the cream. Chill for approx. 4 hours.

3. 3

   Cut 6 cams from the cream with a large tablespoon or serving spoon and place them on a plate or platter. Put the noodles in the freezer for about 10 minutes or chill them for about 30 minutes.

4. 4

   Coarsely chop the couverture and the platter fat, melt in a hot water bath and let it cool down a little. Cover the cams with the chocolate by the spoonful and chill for another 10 minutes if necessary. Arrange and dust with cocoa.