I know, I wickedly tantalised you with my references to Willie's delicious cacao dessert - previously. Now, I'm back with the goodies - well, almost... Here, courtesy of Bentalls and Willie's World Class Cacao, are your directions to decadent deliciousness:
Tartufo
(Serves 12)
Ingredients:
180g Willie's cacao, roughly grated (must be 100% cocoa solids for the authentic, richly indulgent taste)
150g caster sugar
4 tablespoons water
300ml double cream
Equipment: 15cm spring-form cake tin or small loaf tin
Method:
. Line your chosen tin with greaseproof paper, or cling film.
. Melt the cacao by placing it in a large heatproof bowl, set over a pan of simmering water, ensuring that the base of the bowl is not in contact with the water. Set aside to cool slightly.
. Place the caster sugar and water in a saucepan, over a low heat, - stir until the sugar dissolves. Remove from heat and set aside to cool slightly.
. Beat the cream until it forms soft peaks, then, gradually beat into the sugar syrup. Add a tablespoon of the cream mixture to the melted cacao and stir until just combined. Gently fold in the remainder of the cream mixture.
. Pour the mixture into the prepared tin. Smooth the top and place in the fridge until firm.
. To serve: turn-out of the tin onto a serving plate, peel away the greaseproof paper, or cling film, and slice. Serve with berries for a delicious contrast.
Willie's tip: Leave the melted cacao to cool slightly before adding to the cream - for smooth results (so that the cream won't 'collapse').
Buon Appetito!
NB Recipe published with kind permission of Bentalls and Willie Harcourt Cooze
2 comments:
It sounds wonderfully wicked!
Hai ragione! :-)
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