Three layer dessert for a party buffet recipe

Three Layer Dessert for a Party Buffet recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This three-layer dessert is the perfect addition to any party buffet, guaranteed to impress your guests. With its decadent layers of creamy filling, crunchy crust, and luscious toppings, this recipe is a true showstopper. Whether you're hosting a birthday celebration or a holiday gathering, this dessert will be the star of the show. It's easy to make ahead of time, allowing you to focus on other party preparations.

Keywords: dessert, party, buffet, three-layer, showstopper.

Three layer dessert for a party buffet recipe details

Three layer dessert for a party buffet recipe, recipe Rating: 4.7
Number of votes:124 

Ingredients

	For the chocolate cream:
5 leaves	gelatin
300 g	couverture
250 ml	milk
1 kg	single cream
	sugar or icing sugar, if desired
	For the egg liqueur cream:
6 leaves	gelatin
1 kg	single cream
2 tsp	vanilla extract
250 ml	egg liqueur
	For the Kirschwasser cream:
6 leaves	gelatin
1 kg	single cream
150 ml	kirschwasser
	To garnish:
	chocolate shavings

Instructions

For the chocolate cream:
Soak the gelatin in cold water for 10 minutes.

Dissolve the couverture, stirring, in hot milk. In a small saucepan dissolve the gelatin over low heat and fold the gelatin in the milk and couverture mixture. Set aside in a cool place. As soon as the chocolate cream thickens, whisk the single cream until stiff and gently fold in. Season with sugar, if necessary.

Divide the cream into 18 high dessert glasses and place the glasses in the fridge..

For the egg liqueur cream:
Soak the gelatin in cold water for 10 minutes.

Whisk the single cream until stiff and fold in the vanilla extract and the egg liqueur. Dissolve the gelatin over low heat and stir it in the cream. Carefully layer the egg liqueur cream on top of the chocolate cream and transfer the glasses back to the fridge.

For the kirschwasser cream:
Soak the gelatin. Beat the single cream until stiff then add the kirschwasser. Season with sugar as desired. Dissolve the gelatin and gently fold it in the cream. Layer the kirschwasser cream on top of the egg liqueur cream and place the glasses back into the fridge until set.

To garnish:
Before serving, sprinkle chocolate shavings on top of the dessert.

Preparation time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a