Pine Eggs with Caramel

RASMUS KOFOED
S.Pellegrino Sapori Ticino 2016 Edition

Geranium
Per Henrik Lings Allé 4, 8. DK-2100 Copenhagen Ø Phone +45 6996 0020
www.geranium.dk/en/

Caramel

Cook the tins in boiling water for 3h 45min To the caramel add 100g of cream, 10g of lemon juice and some pine powder.

White Chocolate to coat

150g White Chocolate
200gCoco Butter Pine Powder
Melt together and keep warm.

Dark Chocolate Cream

500gMelted Dark Chocolate
400g Milk
400g Cream
200g Egg Yolks
80g Sugar
Vanilla
Pinch Salt

Blend in a Thermomix at 80degrees C for 15 minutes

• To serve

  Powder to coat
  Pine Powder
  Decorating suger