Chocolate and Vanilla Cream
This amazingly simple dessert is best served in a dessert glass. Ideal as a side for luxury coffees (and more), it's easy to make and serve, and even more lovely to eat.
- Level:
-
Easy
Chocolate cream
Ingredients: Chocolate cream
-
120 gmilk
-
120 mlcream
-
55 gegg yolks
-
55 gsugar
Preparation: Chocolate cream
Prepare a crème anglaise and pour over the chocolate (per 350 g hot crème anglaise you will need 40 g). Mix thoroughly. Leave to cool and part fill a glass with the mixture.
Vanilla cream
Ingredients: Vanilla cream
-
120 gmilk
-
120 gcream
-
55 gegg yolks
-
55 gsugar
-
Q.S.Vanilla
Preparation: Vanilla cream
Heat up a second crème anglaise with vanilla to 90°, but do not let it boil. Then put in the blender and leave to cool.
Finishing and presentation
Ingredients: Finishing and presentation
-
Q.S.TOD-6022
Preparation: Finishing and presentation
Add to the glass as soon as the chocolate cream has stiffened. Decorate with cold Callebaut Chocolate Topping.
Comments