«What if you were the one to extend the invitation?»
The friends we’d like to see more often may simply be waiting for someone to extend an invitation.
There’s no need to wait for a special occasion. Just being together is occasion enough.
A late-summer dinner for 8 people, planned so that most of the work is done before your guests arrive.
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Your guests are arriving. You should be with them, not in the kitchen.
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Danish cake – a blend of nostalgia and sophistication (traditional method & Thermomix)
Description
The Coupe Danemark is a timeless dessert: vanilla ice cream, whipped cream and hot chocolate sauce. In this revisited version, the intensity of dark chocolate (70% cocoa) is enhanced by a hint of apricot liqueur and the crunchiness of caramelised hazelnuts. Prepared in advance and assembled at the last minute, it never fails to surprise with its elegance and indulgence. A dessert that evokes nostalgia for Viennese cafés while adding a modern touch.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - traditional method
1. Chocolate sauce
• Finely chop the chocolate.
• Heat the water, cream, butter and vanilla in a saucepan, without boiling.
• Add the chopped chocolate, stir until completely melted and the sauce is smooth.
• Remove from the heat, stir in the apricot liqueur and, if desired, a pinch of fleur de sel.
• Keep warm in a small jug.
2. Assembling the cuts
• Soften the vanilla ice cream slightly and divide it between 6 well-chilled bowls.
• Make a small indentation in the centre of each ball.
• Decorate the edges with whipped cream using a piping bag.
• Sprinkle generously with Brazil nuts.
3. The service
• Bring the cuts to the table with the warm sauce.
• Pour the sauce into the ice cavity in front of your guests for a spectacular effect.
THERMOMIX® METHOD
Preparation - Thermomix method
1. Chocolate sauce
• Place the chocolate pieces in the bowl → 20 seconds / speed 8.
• Scrape down the sides, add the water, cream, vanilla and butter.
• Cook for 5 minutes / 60 °C / speed 3.
• Scrape down again, continue for 2 minutes / 60 °C / speed 3.
• Add the apricot liqueur → 10 seconds / speed 3.
• Reserve in a jug and keep warm.
2. Assembling the cuts
• Follow the same steps as for the traditional method.
