Passport & Plate - chocolate bubble
Russian Federation | Tuesday, March 4, 2014 | 4 photos
Ingredients
For Chocolate Bubble: a bar of chocolate for 2 portions, 2 balloons.
Mint, sugar beads, coffee beans are for decoration of the dish.
to make it - is extremely easy, however, you need at least some hours (min.3h) to make the chacolate be afrozen.
For filling: any kind of ice-cream or patty that might be either ready or bought in a shop, but it's better to make an ice-cream with your own hands..For example, ice cream "Semifreddo".
Ingredients for ice cream "Semifreddo":
Caramel: 150gr - sugar, 3 spoons of water
How to prepare this recipeIce cream "Semifreddo":
Put 150gr of sugar and about 3 spoons of water on the pan to fry - so we make caramel. While caramel is getting ready we take 3 eggs from the fridge and separate white and yolk, be careful not to mix them up, because we need ice cream to be aerated.
50gr of sugar we mix with the yolks (you can use a whisk)about 10 min, intill we get a light yellow indiscrete mass.
Meanwhile, we are waiting the caramel to be darker.
Add to this bowl with the mixed yolks 380 gr. as the heaviest creams as you can find. Add slowly, while adding, go on mixing up until the mass is indiscrete.
Our caramel is almost ready by that time, colour is light chocolate, we only should shake our pan not to overfry our dessert. Add fried cob-nuts to this pan with caramel, mix it up to cover all nuts with caramel properly.
Then put the caramel with the cob-nuts on the baking tray and leave it to cool down.
Now let's come back to our egg whites. Mix it up with help of mixer, if you wish you can add a pinch of salt - as the result you will see your whites so high as the Mont Blanc Mountain. Mix up the whites untill you see sponge-like consistence and yolks untill you see light yellow aerated mass.
Then, break in pieces our cooled down caramel with nuts with help of a blender. You can do it in different ways (to chop them with a rolling pin) as well but with blender you can get a tasty smelled powder.
Add this powder into our yolks mixing all this mass up with the whisk.
Put our Mont Blanc (whites)into our plate with yolks. Put it swinging a whisk in one way and swing the plate in opposite way in order to get them into one another. All this filled up with air, light yellow and tasty mass must go to a freezer for 40 min.
Then we melt chocolate until it is enough flexible. Blow a watered and oiled balloon in diametre of 10-13 sm and cover it with chocolate intill the top like a cup. When it's afrozen, take out the balloon and fill it with our ice cream.
The story behind this recipe While going to Moscow by train I met girls who were going to a ball! I was going to Moscow to find a job (then I was there as a tour guide) and near my seats there were some girls chattering and taking pictures of everything they saw. From Samara (where I live) to Moscow is 17 hours by train. Thus, we spent time together and had fun.
Having arrived, we found a hotel at the centre, and settled together. This girl who gave me this recipe told a story of this dish.
In Russia all people celebrate mens holiday on 23th of February every year. Some years ago this holiday was named "Holiday of Military Service". Now it's name mens day. In this day all women make gifts to their dads, husbands and sons. Thus, my friend, Svetlana had a boy-friend. Her boy-friend was in hospital, but this feeling to express her love didn't stop her to make something extraordinal. She made an icecream in a chocolate bubble and had a problem how to pack it. Sveta decided to blow a plastic bag for food, put her dish with incredible accuracy inside and made a knot safely and called a taxi to get her to hospital. So,
she took her surprise being safe and sound. She asked her boy-friend whether he liked it, and got a respond "yes. thank you, I like it very much but why is it so in a tortuous style?" ...
