Chocolate Cream; Aioli; Herb Vinaigrette - Silvercrest SHMS 300 B1 Bedienungsanleitung

Chocolate Cream

300 g Cream
200 g Bittersweet chocolate
1. Boil the cream.
2. Crumble the chocolate and let it melt into the
cream.
3. Leave the chocolate mixture to cool in the re-
frigerator until it is firm.
4. When the mixture has become cold and firm,
beat it with the whisks e until creamy.
Before serving, sprinkle a few slivered almonds
over it.
Note:
You can also use this chocolate cream as a filling
for other pastries.

Aioli

500 g Mayonnaise
1 beaker Sour cream
50 g Garlic
2 tsp Mustard (medium-sharp)
1 pkt. Mixed herbs (frozen)
1 pinch Sugar
1/2 tsp. Salt
1/2 tsp Pepper
1. Skin the garlic cloves and then squeeze them
through a garlic press.
2. Place the mayonnaise, sour cream and the garlic
in the mixing bowl 7 and blend all of it together
thoroughly with the whisks e.
3. Gradually blend the mustard, herbs, sugar,
pepper and salt and mix everything well.
4. Finally, season the Aioli to taste with herbs.

Herb Vinaigrette

3 - 4 sprigs of flat Parsley
3 - 4 Basil
1 Lemon
1 tsp Mustard (medium-sharp)
1 Garlic clove
Salt, Pepper
100 ml Ölive oil
perhaps 1 pinch of Sugar
1. Place the leaves of the herbs, the juice of the
lemon, the mustard, garlic, salt and pepper into
a tall mixing vessel.
2. Combine everything with a hand blender w
and then gradually add the olive oil until the
sauce is creamy.
3. Season the vinaigrette to taste, perhaps with
a pinch of sugar.
- 29 -