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Ingredients:
For the ladyfingers:
55 g flour
6 egg yolks
85 g sugar
3 egg white
For the pandanus-chocolate mousse:
500 ml heavy cream
7-8 pandanus leaves
140 g sugar
5 egg yolks
2 eggs
300 g dark chocolate
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Preheat oven to 220°C.
Beat egg yolks with 50 g sugar until frothy. Beat egg white and before it is almost beaten
add 35 g sugar and beat on. Mix beaten egg white to the egg yolks and sift in flour. With the help of an icing bag sputter the ladyfingers on a baking paper. Bake for 5-10 minutes.
Cook heavy cream together with pandanus leaves. Let it cool well. Melt chocolate. Beat eggs and egg yolks with sugar until frothy. Put a steal bowl in the freezer for 15 minutes and beat pandanus flavoured heavy cream. Add beaten cream to the chocolate, mix well and add egg-sugar mixture. Let the mousse cool. After it is cooled for about 2 hours you can fill in to the charlotte form. Cool over night.
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Update 12:17: I have found some forgotten ladyfingers in the kitchen. These are not soft anymore, however too thin. But now I am happier with them!
3 comments:
i absolutely love this mixture:chocolate mousse with pandanus! we call it pandan in philippines and i love so much its sweet flavor. i bet they sound delicious together!! bravo for your home made ladyfingers!! i never dared making my own one :-)
This sounds delicious. I have never attempted making lady fingers. I think you did a great job.
Very interesting combinations. Choc and pandanus. Both my fav and I am sure it taste sinful.
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