I love sweet paul magazine. You get so many lifestyle and food ideas… When I bought the winter issue, I had to make SOMETHING of the cute stuff in there.
So I chose the Paclova recipe. Of course, I gave it my own touch and created a mini version of it. Found it looked cuter somehow.
The taste was very interesting. Vanilla and citrus are not an every day combination. I can imagine it could be a nice dessert of a dinner full of modern creations the light kitchen offers. Or as a refreshing dessert in summer…
Hey guys, I got a last minute present idea for you. Believe me, it is easy and always delicioussssssssssss… Mhhhh… melts in your mouth…
Cranberries and chocolate are a very good cobination. Even if the pralinés do not always look perfect (like mine), don’t worry, most of the people really enjoy them.
Cranberry Pralinés
200 g (7 oz) semisweet chocolate
80 g (3 oz) dried cranberries + some more for decoration
8 tbsp heavy cream
200 g (7 oz) chocolate coating
Chop the semisweet chocolate. Chop the cranberries into small pieces.
Heat the cream in a small pan. Remove from the cooker when it starts to boil and add the chopped chocolate. Stir until the chocolate has melted. Stir in the chopped cranberries and transfer the mixture into a small rectangular box covered with plastic wrap. Let cool in the friedige for about 2 hours.
Malt the chocolat coating in the microwave and set aside. Cut the refrigerated mixture and cut it into small cubes. Cover with coating and decorate with a cranberry. Done!
I went to the Christmas market again to take photos. This is what turned out.
This one is my favourite: Nike. Nike everywhere.
