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QimiQ
Benefits
Quick and simple preparation
1 kg QimiQ Whip can replace up to 3 litres of fresh heavy cream
Real dairy cream product, cannot be over whipped
One bowl preparation
Saves time and resources
25
easy
Ingredients for 1 Loaf pan(s)
For the dark chocolate layer
250
g
QimiQ Whip,
chilled
50
g
Granulated sugar
140
g
Malted milk powder
200
g
Natural yogurt
250
g
Dark chocolate (40-60 % cocoa),
melted
5
g
Vanilla extract
5
g
Liquor
(optional)
For the white chocolate layer
250
g
QimiQ Whip,
chilled
20
g
Granulated sugar
140
g
Malted milk powder
200
g
Natural yogurt
300
g
White chocolate,
melted
5
g
Vanilla extract
5
g
Liquor
(optional)
For the milk chocolate layer
250
g
QimiQ Whip,
chilled
28
g
Granulated sugar
140
g
Malted milk powder
200
g
Natural yogurt
275
g
Milk chocolate,
melted
5
g
Vanilla extract
5
g
Liquor
(optional)
Additionally
55
g
Candied cocoa nibs
Method
1.
For each of the chocolate layers, lightly whip the cold QimiQ Whip with the sugar and malt powder until completely smooth, ensuring that the entire mixture is incorporated (including bottom and sides of bowl). Add the yogurt and continue to whip at top speed until the required volume has been achieved.
2.
Add the warm chocolate (ca. 145° F), vanilla and liquor (if desired) and mix well.
3.
Line a loaf pan (3 x 4 x 18 inches) with plastic wrap. Pour the dark chocolate cream onto the bottom of the pan (fill one third full). Sprinkle with a layer of cocoa nibs and freeze.
4.
Pour the white chocolate layer over the frozen dark chocolate (to fill two thirds of the pan), sprinkle with cocoa nibs and freeze again.
5.
To finish, cover with a layer of milk chocolate and freeze until semi-hard. (Optional: top with a thin layer of your favorite sponge cake). Remove from the freezer, portion and serve.
6.
Tip: glaze the terrine frozen and allow to temper in the fridge before portioning and serving.