Ingredients;
-200 grams of couverture chocolate
-6pcs fireproof nonstick cupcake paper
For Cream:
-125 grams Labne
-40 grams of sieved powdered sugar
-90 ml liquid cream
-Half a teaspoon of vanilla extract
For the above;
-Fruits you want,
Method;
-The chocolate is melted in double boiler. The inside and edges of the cupcake paper are covered with chocolate with a brush. It is left in the refrigerator for half an hour.
-Then chocolate is brought out of the refrigerator again chocolate is applied. (2nd layer is passed.) It is left in the refrigerator for half an hour.
-In the meantime, in a large bowl, the labne and sugar are whipped until they become creamy.
-Add vanilla extract, whisk for 1 minute.
-Elsewhere, the liquid cream is whipped until it reaches a whipped cream consistency.
-The labneli mixture is added to this cream and whisked again.
-Rest in the cupboard for half an hour.
-Cupcake papers are separated from chocolate.
-Labne cream is put into the squeezing bag, large starry lamp holder is squeezed with chocolate.
-It is decorated with pistachios and kept in the refrigerator until the moment it is served.
