Ingredients for 10 people:
1/2 litre of fresh cream
100 g of dark chocolate chopped
100 g of milk chocolate chopped
100 g of white chocolate chopped
60 g of sugar
1 small glass of rum
Plus:
250 g of fresh cream
35 g of icing sugar
Decoration:
cocoa powder
Preparation:
In a saucepan heat, the 1/2 liter of cream with the sugar, and as soon as its starts to boil remove it from the heat.
Flavor with the rum. Divide the mixture into three bowls of which two 170 g and one 220 g. Add to the first two the chopped milk chocolate and the chopped white separately. To the larger amount of cream, added the chopped dark chocolate. Make sure that the chocolate has dissolved completely mixing well, then leave to cool. Whip 250 g of cream with the icing sugar,
then divide into three equal portions and mix delicately
folding it in from the bottom to the top with the other three bowls of chocolate and cream. Pour in the mousse alternatively by color into the petals of the mold FRT151 M’ama Non-M’ama Pavoni. Mix together the remaining mousse and use it to fill the center of the mold. Place the mold in the freezer for 12 hours.
Take out the mold and straight away turn out the petals of the ice-cream cake onto a serving plate making a flower. Dust the plate with cocoa powder.
