Ingredients
- 1 lt whole milk
- 200 g Christmas honey cookies- melomakarona
- 200 g snowball cookies-kourabiedes
- 180 g granulated sugar
- 100 g ION Patisserie classic couverture
- 100 g ION Patisserie milk chocolate couverture
- 100 g ION Patisserie white chocolate couerture
- 60 g cornstarch
- 4 medium eggs
- 1 vanilla vial
Method
Finely chop the chocolate couvertures with a knife, and place each couverture in a different bowl.
In a pot, melt the milk, vanilla, and 3/4 of sugar over medium to high heat, and whisk constantly. Make sure the mixture does not come to a boil.
Then, place the cornstarch, eggs, and the rest of the sugar in a bowl, and whisk constantly until it forms into a smooth mixture with no lumps.
Afterwards, gradually pour half the amount of the milk into the bowl, and whisk well, until completely homogenized.
Right after, transfer the mixture into the pot with the rest of the milk, and place it over medium heat. Whisk constantly until a firm cream forms.
Divide the hot cream into the bowls with the couvertures, and stir with the same hand whisk until completely melted. Start whisking the white chocolate couverture, then the milk chocolate couverture, and finally the classic one.
Next, crumble the honey cookies by hand, and place them in a serving bowl. Spread them evenly, and then pour the white chocolate couverture cream on top of them. Next, pour the milk chocolate couverture cream, and finally, the classic couverture cream creating three thick chocolate layers.
Finally, garnish with crumbled snowball cookies.
