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Both sides previous revisionPrevious revisionNext revision | Previous revision | ||
projekteja:olkiluoto3torttu [19.04.2023 18:08] – Robert Rozanski | projekteja:olkiluoto3torttu [19.04.2023 22:31] (current) – Robert Rozanski | ||
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- Put the remaining 7 biscuits and 30g of tahini into the chopper, mix/chop as previously | - Put the remaining 7 biscuits and 30g of tahini into the chopper, mix/chop as previously | ||
- Keep the mix in the fridge for later use | - Keep the mix in the fridge for later use | ||
- | - Clean the | + | - Clean the chopper - you will need it later for the hazelnuts |
- The hazelnut butter/ | - The hazelnut butter/ | ||
- Roast the hazelnuts: you can use temperature between 150-175°C, the higher the quicker is the process, but also the easier it is to overdo the roasting. The peels should crack and the nuts should get light brown/ | - Roast the hazelnuts: you can use temperature between 150-175°C, the higher the quicker is the process, but also the easier it is to overdo the roasting. The peels should crack and the nuts should get light brown/ | ||
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- each layer calls for: 100ml of milk, 240ml of cream, 128g white chocolate, 1 teaspoon of gelatin | - each layer calls for: 100ml of milk, 240ml of cream, 128g white chocolate, 1 teaspoon of gelatin | ||
- whip the cream (all of it) | - whip the cream (all of it) | ||
- | - melt chocolate in the milk suing microwave of a water bath, mix well | + | - melt chocolate in the milk using microwave of a water bath, mix well |
- prepare gelatin like before, mix with the chocolate/ | - prepare gelatin like before, mix with the chocolate/ | ||
- let it cool a bit and mix it gently with the whipped cream - the mix will be more of a liquid than the hazelnut, don't worry | - let it cool a bit and mix it gently with the whipped cream - the mix will be more of a liquid than the hazelnut, don't worry |