Ingredients:
1DISC of chilled pastry flour
butter 100 g of black chocolate
100 gr white chocolate
2 eggs 200 ml whipping cream salt
80gr
sugar 6hojas neutral gelatin (about 14gr)
Prepared
Grease a pie pan with some butter, sprinkle with flour and cover them with the pastry and pinchalela base several times with a fork, and cook in the oven before preheated to 180 ยบ for 20 minutes or less mass will depend on each oven, place 3 sheets of gelatine soaked in cold water. Melt the chocolate
black, chopped and fundelo a double boiler, add the drained gelatine leaves and stir until the drain, casca an egg and separate the white from the yolk and beat this with 40g sugar 100ml cream mounts and beat the egg whites stiff with a pinch of salt, melted chocolate mixture to the yolk, then with the clear and the cream finally giving always stirring motion to keep us down and poured it over the dough, the reserve in the refrigerator until curdle (about 3 hours.) Once the curd
Repeat with white chocolate and white lacreme turns on negro.Dejar chocolate in the refrigerator for 4 hours and ready to drink.
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