što/
80 g kakaove mase
120 g suhih datulja
200 mL vode
200 g višanja
70 g indijskih oraščića
20 g kakao praha
kako/
Rastalite kakaov maslac na pari. Izblendajte sve sastojke u blenderu dok ne dobijete sasvim glatku kremu. Izlijte kremu u staklenke i ostavite nekoliko sati u hladnjaku da se stisne. Zbog sitnih mjehurića zraka koji zaostaju u smjesi tijekom blendanja, ovaj desert zaista ima onu prozračnu kremasto-pjenastu teksturu kao pravi mousse.
[ENG]
chocolate and sour cherry mousse
what/
80 g cacao mass
120 g dried dates
200 mL water
200 g sour cherries
70 g cashews
20 g cacao powder
how/
Melt the cacao mass over a double boiler. Process all the ingredients in a blender until you get a very smooth cream. Pour it into jars and leave in the fridge for a couple of hours. Because of all those tiny air bubbles that form in the cream during blending, this dessert really has that fluffy, creamy and slightly foamy texture of a real mousse.
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