Maybe there's an inappropriate Malteser in this pie. We do not regret anything. It doesn't matter
INGREDIENTS
- 400g Maltesers
- 60g unsalted butter, melted
- 500ml of double cream
- 4 tablespoons malt powder
- 300g Malteser chocolate, chopped
- 100g dark chocolate, chopped
- 300ml double cream
- 1 teaspoon vanilla extract
- 50g Maltesers
INSTRUCTIONS
- Cover the bottom and sides of the cake can with heat-resistant paper - use oil to stick because the butter will be too cold and make it difficult to remove the pie.
- Using a 400g Maltesers food processor flash becomes crumbs.
- Make crust: put melted butter in a bowl and add the Malteser crumb, then stir well. Press into the baking pan, and press down with the back of the spoon until the bottom and sides are completely covered - coming right onto the tin. Set aside to relax in the fridge.
- Make the filling: add a cream and malt powder in the pan and heat until it almost boils. Remove from the heat and add the chocolate, stir until everything is melted and has a smooth and soft consistency. Set aside to cool slightly before pouring it into the can - the mixture will immediately rise to the top. Leave for at least 4 hours, ideally overnight.
- To serve: remove the pie from the can and transfer it to a serving plate. Beat the double cream and vanilla together until the soft peak. Spoon over brown filling, evenly covering the surface. Bash the remaining Maltesers and sprinkle on top of it.
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