1 tablespoon of unsweetened gelatin
4 tablespoons of cold water
1 cup of boiling water
3 egg whites
1 tablespoon of vanilla extract
1 cup of processed almond paste passed through a blender
160g of semi-sweet chocolate
1 tablespoon of unsweetened gelatin
4 tablespoons of cold water
1 cup of boiling water
3 egg whites
1 tablespoon of vanilla extract
1 cup of processed almond paste passed through a blender
160g of semi-sweet chocolate
Soak the gelatin in cold water
Dissolve it in boiling water
Let it cool to thicken in the refrigerator
Beat it well until it becomes light and foamy
Add the egg whites, beaten into a stiff peak, and vanilla extract
Place it in a mold and chill it in the refrigerator
To serve, cut it into quadratini and dust each one with crushed biscuit
Arrange the quadratini on plates and top with a warm chocolate sauce made by melting 160g of semi-sweet chocolate with a little water
If desired, add a splash of heavy cream or liqueur
For variation, you can also serve it with a fruit coulis
Serve 4 to 6 portions.
