Dessert “Mother’s Flower” was first prepared in the St. Petersburg restaurant Ko-ko-ko. This dish is served on a plank and is an imitation of an overturned broken pot with a flower. The dessert looks very believable and is in great demand. It is easy to repeat it at home. The pot is made from melted chocolate, and you can improvise with fillers.
Taking the idea as a basis, you can come up with your own recipe options. As a “ground” it is allowed to use a chocolate biscuit or crushed coffee biscuits. Cream can be custard, butter, soufflé, cottage cheese and protein. As an additional ingredient, it is allowed to use fresh fruits, berries, nuts, natural marmalade.
- Chocolate biscuit – 100 g.
- Almond petals – 1 g.
- Gelatin – 1 dl.
- Condensed milk – 45 g.
- Raspberries – 10 berries.
- Chokeberry – 5 berries.
- Dark chocolate – 65 g.
- Sour cream – 100 ml.
- Boiled water – 70 ml.
How to cook:
1. Break the chocolate into pieces and place in a bowl. Melt it in a water bath.
2. Cut off the rim of the disposable cup. Pour the melted chocolate into a glass, spread it along the bottom and walls. Chill the glass in the freezer for 1 hour.
3. Carefully cut off the bottom and remove the paper.
4. Mix condensed milk with sour cream.
5. Soak gelatin for 10 minutes, melt in a water bath. Introduce gelatin into the cream. Cool the cream to room temperature.
6. Set the glass on the edge of the serving plate.
7. Cut the biscuit into medium cubes.
8. Put the biscuit in a glass, add the almond petals.
9. Pour the cooled cream so that it covers the biscuit.
10. Lay the berries, add a couple more tablespoons of cream.
11. Finish the assembly with “earth”, crushed biscuit.
12. Put the glass on its side, spread the cream around, biscuit. Tear off a few pieces from a chocolate cup, decorate the dessert with mint or a small flower.
Dessert is ready. A broken pot with mother’s flower looks very unusual. The dish is suitable for serving on a romantic evening or for evening tea drinking. The dessert has a creamy-chocolate taste with a slight berry sourness and an interesting delicate structure.