Recipes
Combine yolks and sugar Bring to boil cream and nutmeg Pour over egg yolks Stir well Pour in to tart case Bake 30-40 min at 120 C
304 recipes
Bring Champagne/puree, sugar, salt to boil Cool down to 70 C Pour over chocolate, add vodka and blitz Fill up white truffle shells Refrigerate Coat in melted white chocolate Roll in popping candy Store in air tight container Store refrigerated 2-3 weeks
304 recipes