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37
II. Cappuccinovulling
Ingrediënten
100 g donkere chocolade
6 witte gelatinebladen
80 ml espresso
500 ml room
2 pakjes vanillesuiker
80 ml koffielikeur
1 eetlepels cacao
Voor het bestrooien
cacao
Bereiding
Smelt de donkere chocolade. Klop de
room stijf. Laat de gelatine in koud wa‐
ter inweken. De gelatine daarna uitdruk‐
ken en oplossen (in de microgolfoven
met 450 Watt in 20 seconden of op de
kookplaat op een laag vermogen). Laat
de gelatine vervolgens iets afkoelen.
Meng ongeveer de helft van de espres‐
so en de koffielikeur door de gelatine.
Roer dit mengsel door de room. Houd
ca. 3 eetlepels room apart. Halveer de
resterende hoeveelheid room. Meng de
ene helft met vanillesuiker, de andere
helft met chocolade en cacao.
Besprenkel een biscuitbodem met een
beetje koffielikeur en espresso. Strijk er
vervolgens de donkere room op. Leg de
tweede biscuitbodem erop en bespren‐
kel deze met de overgebleven likeur en
espresso. Bestrijk de bodem met de
lichte room en leg de laatste bodem er‐
op. Bestrijk het oppervlak met de apart
gehouden room en bestrooi het geheel
met cacao.
Serveer de taart goed gekoeld.
37


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