Velvety Mark With Rum And Red Fruits

Velvety Mark With Rum And Red Fruits


  • 500 g couverture
  • 250 g butter at room temperature
  • 150 g powdered sugar
  • 300 g cream 35% fat
  • 50 g rum
  • 1 engraved biscuit folder
  • For garnish
  • whipped cream in thick form
  • red fruits
  • powdered sugar
  • pistachios caramelized
  • helmet

How to make?

We will use an elongated form. We dress it with a membrane (and its walls). Chop the chocolate and melt it in a low boil, at low temperature. Once melted, we remove the pot from the fire. In a bowl we put the butter and the ore. We beat them for a few minutes to hang. Put a little in the melted chocolate, rum and cream.

Finally, pour the broken biscuits. We pour the sweet into the mold. Cover with membrane and freeze for about 3 hours in the refrigerator, tighten. Leave for 20 minutes at room temperature and cut into slices.

Put red fruits in bowls (forest fruits, cranberries, strawberries, etc.), sprinkle with hazelnuts and squeeze them with their hands to melt. Serve a slice of chocolate marquise, garnish with whipped cream, pour over with the fruit sauce and sprinkle with the caramel pistachios.


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