Daha Önce Böylesini Yemediniz! Ev Yapımı Karamelli Mozaik Pasta Tarifi

INGREDIENTS For the Base and Layers: 1.5 packages of petit beurre biscuits 180 gr chocolate 1 package of liquid cream (200 ml) For the Homemade Caramel Sauce: A little more than half a cup of granulated sugar A little more than half a cup of hot water 1 heaping tablespoon of cornstarch A little more than half a cup of cold water (to dissolve the cornstarch) Optional: Hazelnuts, pistachios, cashews, or almonds for the layers For the Caramel Cream: The prepared and completely cooled caramel sauce 1 tablespoon of softened butter at room temperature For the Topping: 150 gr chocolate (to be melted using the bain-marie method) 👩‍🍳 PREPARATION 1. Preparing the Chocolate Ganache: Pour the liquid cream into a small saucepan and heat it on the stove until the edges are slightly bubbling (it is enough for the edges to foam, do not boil). Remove from the heat and add 180 grams of chocolate. Stir until the chocolate is completely melted and has a smooth consistency. Transfer the prepared sauce to a bowl. 2. Preparation of Homemade Caramel Sauce: Place the granulated sugar in a saucepan. On medium heat, wait until the sugar is completely melted. At this stage, without stirring with a spoon, shake the pan occasionally to ensure the sugar melts evenly. Once the sugar is completely melted and has turned caramel colored, slowly pour the boiling water into the pan in 3 stages. Stir quickly with each pour to prevent the caramel from clumping. When the sugar and water are completely combined and begin to bubble; in a separate bowl, mix half a cup of cold water with cornstarch until smooth. Slowly add the dissolved cornstarch to the caramel and stir continuously. Once the sauce thickens and bubbles, remove from the heat and let it cool completely. 3. Preparation of Thick Caramel Cream: After the caramel sauce you prepared and set aside has completely cooled, add 1 tablespoon of softened butter at room temperature to it. Whip the mixture with a mixer at high speed for 5-10 minutes. As you whip, the caramel and butter will combine, the color will lighten slightly, and it will become a rich, delicious caramel cream. 4. Assembly Stage (Creating the Layers): Process the biscuits in a food processor. Make sure the biscuits don't become completely powdery; they should remain in small pieces. Combine the crumbled biscuits with the prepared chocolate ganache and mix well. Transfer and spread some of this chocolate biscuit mixture onto the bottom of the mold or baking dish you will use for the dessert. Layer Alternative: You can either spread this rich caramel cream between the layers of the dessert at this stage (adding cashews, hazelnuts, or pistachios on top), or you can use it as the top layer in the next step. Add the remaining biscuit mixture and gently press down with a spoon to flatten it. Arrange the remaining petit beurre biscuits on top in layers. Leave the dessert in the freezer overnight to allow the flavors to meld and set properly. 5. Bain-Marie Finishing Touch: The next day, just before taking the dessert out of the freezer, melt the 150 grams of chocolate you set aside for the topping using the bain-marie method. Pour the melted chocolate over the ice-cold dessert and spread it quickly. Spread the caramel sauce in a zigzag pattern and use a toothpick to create a design. Once the chocolate has hardened, you can slice and serve.