Šef kuhinje hotela Park Head of the Hotel Park kitchen
Ovaj desert deluje kao da samo poslastičar ume da ga napravi, ali Stambol kaže da je kolač od hiljadu listova zapravo veoma jednostavan za pripremu Although this may seem like a dessert that only a professional pastry chef could make, Stambol says that the thousand-leaf cake is actually very easy to prepare Stambol Geštamov
Hiljadu listova s mentom i malinama A thousand leaves with mint and raspberries
POTREBNO JE 400 g crne čokolade 1 grančica sveže nane 375 ml punomasne slatke pavlake 4 kašike šećera 300 g malina 50 g šećera u prahu
INGREDIENTS 400g of dark chocolate 1 sprig of fresh mint 375ml of full- fat sweetened whipped cream 4 tablespoons of sugar 300g of raspberries 50g of icing sugar
PRIPREMA Istopite čokoladu u šerpi sa duplim dnom ili u posudi nad vrelom vodom. Sipajte čoko- ladu na veliko parče papira za pečenje i ravnomerno je rasporedite. Ostavite najma- nje 30 minuta da se stegne, pa je isecite na 18 jednakih pravougaonika. Nekoliko li- stića nane ostavite za deko- raciju, a ostatak sitno isec- kajte. U činiji ulupajte slatku pavlaku sa šećerom, pa do- dajte sitno iseckanu nanu.
PREPARATION Melt the chocolate in a do- uble bottomed saucepan or a bowl over hot water. Pour the melted chocola- te mass onto a large sheet of greaseproof paper and distribute evenly. Leave for a minimum of 30 minu- tes, until the chocolate har- dens, then cut into 18 equ- al rectangles. Set aside a few mint leaves for deco- ration, then finely chop the rest. Whisk the cream and sugar together in a bowl, then add the finely cho-
Rashladite u frižideru. Stavite po jedan pravou- gaonik čokolade na tanjir za serviranje, prelijte kaši- kom ulupane slatke pavla- ke i dodajte nekoliko mali- na. Prekrijte drugim listom čokolade, stavite opet slatku pavlaku i maline, pa završite još jednim slojem čokolade. Ukrasite malinama i listići- ma nane, pospite šećerom u prahu i odmah poslužite.
pped mint. Leave to cool in a fridge. Place a third of the choco- late rectangles individually on a serving plate, smear over the cream mixture wi- th a spoon and add a few raspberries. Cover with ot- her pieces of chocolate and once again add cream and raspberries, then finish wi- th a final layer of chocolate. Decorate with raspberries and mint leaves, sprinkle with icing sugar and serve immediately.
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