Chocolate and vanilla cream
This amazingly simple dessert is best served in a dessert glass. It’s ideal as a side for luxury coffees and café gourmands. Easy to make and serve - lovely to eat.
- Level:
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Easy
Chocolate cream
Ingredients: Chocolate cream
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40 g
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120 gmilk
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120 mlcream
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55 gegg yolks
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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
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120 gmilk
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120 gcream
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55 gegg yolks
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55 gsugar
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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
Preparation: Finishing and presentation
Add to the glass as soon as the chocolate cream has stiffened. Decorate with cold Callebaut Chocolate Topping.
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