PEPPERMINT CHOCOLATE GLAZING
PREPARATION: 15 MIN
COOKING: 5 MIN
- Break the black chocolate into pieces in a small saucepan with the vegetable margarine
- Place on low heat
- As soon as the margarine has melted, turn off the heat and stir so as to have a smooth chocolate
- Add the peppermint drops of essential oil
- Mix carefully
- Glaze the dessert
- 3 drops of peppermint essential oil
- 100 g black chocolate
- 20 g vegetable margarine
HONEY WITH CARDAMOM
1 drop of Cardamom EO for 2 tablespoon of honey
mix in a bowl so as to diffuse the aroma evenly.
To sweeten savoury dishes, flans or crèmes brûlées, a chai tea…
or incorporate a few spoonfuls of this perfumed honey in cake mixes (madeleines, cakes, …) the perfume of cardamom is particularly good in walnut desserts
Cardamom is in addition very beneficial for digestive troubles
180 g sieved flour / 50 g sugar / 3 apples / 3 eggs / 6 dl of milk / honey / vanilla (in a pod or essence) / salted butter / cinnamon EO (not compulsory)
PREPARATION: 10 MIN
COOKING: 20 MIN
Preheat the over to 230°C. It must sear the far at the start of the baking.
Peel and dice the apples. Put them in a frying pan with the salted butter and honey to caramelise at medium heat, turning the fruit regularly.
In the meantime, mix in a salad bowl the flour, sugar, eggs. Gradually add the milk and avoid lumps.
Add the vanilla and 2 drops of cinnamon EO.
Butter the dish, pour the preparation adding the golden apples.
Place this in the oven. The far must sear straight away. You can lower the temperature now. It has to swell up.
Check it after 20 minutes to see if it is cooked: stick a knife in the middle: the dough should stick to the knife blade.