Lovely little flowers! And not just that, they’re entirely edible and guaranteed to surprise! Prepare these special pots hiding cookies and delicate cherry mousse inside.
Ingredients:
Cherry Mousse with Lychee:
- Sugar – 50 g
- Cherries – 300 g
- Water – 50 ml
- Gelatin – 15 g
- 30% cream – 400 ml
- Lychees – 100 g
For Decoration:
- Kiwi – 1 piece
- Fresh mint – 2 g
- Strawberry – 70 g
Chocolate Pots:
- Neo chocolate cookies – 180 g
- Dark chocolate – 300 g
Preparation:
Step 1: Fill the Cups with Chocolate Fill each cup with tempered chocolate, spreading it evenly around the edges. Pour excess chocolate back into the bowl. Place each cup upside down on parchment paper. Leave the cups to set the chocolate for about 10-12 minutes, then repeat the process. After redistributing the chocolate, place the cups upside down again on the paper for further work.
Step 2: Caramelize the Cherries On a dry, heated pan, caramelize 4 tablespoons of sugar. Add the cherries with their juice and caramelize them for about 10-15 minutes, then remove from heat.
Step 3: Prepare the Gelatin and Cream Soak the gelatin in water for about 5 minutes. Then dissolve it in the microwave or in a saucepan. Whip the cream until stiff peaks form.
Step 4: Prepare the Cherry Mousse Transfer the cherries and peeled, pitted lychees to a blender, blend until smooth, and pour into a bowl. Add the dissolved gelatin and mix well. Gradually fold in the whipped cream. Mix everything gently and refrigerate for 15 minutes.
Step 5: Crush the Cookies Crush the cookies finely using a blender.
Step 6: Fill the Chocolate Pots Carefully remove the pots from the cups. Place a tablespoon of crushed cookies at the bottom of each pot. Using a piping bag, fill each pot with cherry mousse. Sprinkle crushed cookies on top again.
Step 7: Decorate the Pots Place mint leaves in each pot. Cut flower shapes from strawberries, peel and halve the kiwi, then slice into thin boats. Arrange the fruits in the pots.
