White Chocolate Hazelnut Fraisier Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
Crispy hazelnut crust:,
2 1/2 cup: Oven-toasted rice cereal, such as rice krispie
3/4 cup: Toasted hazelnuts,
4 ounce: White chocolate, coarsely
White choc hazelnut filling:,
1/4 cup: Hazelnut liqueur, such as
1 package: Unflavored powdered gelatin,
12 ounce: White chocolate, coarsely
1 cup: Milk,
2 tsp: Vanilla extract,
1 1/2 cup: Heavy cream,
Assembly:,
2 pint: Fresh strawberries, stemmed
White chocolate glaze:,
4 ounce: White chocolate, coarsely
1/4 cup: Plus 2 tablespoons heavy, cr eam
1 tbsp: Light corn syrup,
Garnish: whipped cream,
Directions:
Make the hazelnut crust: Lightly butter the bottom of a 9-inch springform
pan. Place the rice cereal
Melt the white chocolate according to the directions in the Chocolate Key.
Make the white chocolate hazelnut filling: Place the hazelnut liqueur in a
small, heatproof cup. Sprinkle the gelatin Heat the gelatin mixture in hot,
not simmering, water. Stir the gelatin fre
Place the white chocolate in a large bowl. In a small saucepan over medium
Place the bowl over a larger bowl of ice water and stir for 5 to 10 minutes
In a chilled medium bowl, using a handheld electric mixer, beat the cream
Assemble the cake: Remove the prepared springform pan from the
refrigerator. Slice a strawberr Continue to cut strawberries and fill in
the border of the pan, cutting onl
Carefully scrape the white chocolate mousse over the strawberries. Using a
small metal spatula, smooth the top of the mousse so that it is eve
Refrigerate the cake for four hours, until the mousse is firm. (Do not
refrigerate the cake for longer than 6 hours, as the strawberries w Melt
the white chocolate according to the directions in the Chocolate Key;
Glaze and garnish the cake: Remove the cake from the refrigerator. Pour
the white chocolate glaze evenl To unmold the cake, carefully run a small,
hot knife around the edge of the
- Tish Boyle
Source from luhu.jp
pan. Place the rice cereal
Melt the white chocolate according to the directions in the Chocolate Key.
Make the white chocolate hazelnut filling: Place the hazelnut liqueur in a
small, heatproof cup. Sprinkle the gelatin Heat the gelatin mixture in hot,
not simmering, water. Stir the gelatin fre
Place the white chocolate in a large bowl. In a small saucepan over medium
Place the bowl over a larger bowl of ice water and stir for 5 to 10 minutes
In a chilled medium bowl, using a handheld electric mixer, beat the cream
Assemble the cake: Remove the prepared springform pan from the
refrigerator. Slice a strawberr Continue to cut strawberries and fill in
the border of the pan, cutting onl
Carefully scrape the white chocolate mousse over the strawberries. Using a
small metal spatula, smooth the top of the mousse so that it is eve
Refrigerate the cake for four hours, until the mousse is firm. (Do not
refrigerate the cake for longer than 6 hours, as the strawberries w Melt
the white chocolate according to the directions in the Chocolate Key;
Glaze and garnish the cake: Remove the cake from the refrigerator. Pour
the white chocolate glaze evenl To unmold the cake, carefully run a small,
hot knife around the edge of the
- Tish Boyle
Source from luhu.jp