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Preparation : 10 min | Resting : 2 hr |
Cooking : 10 min | Equipment : |
Difficulty : | Rating : 0 rates |
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CHICOLATE CREAM: | |
4 | gelatine leaves (4g) |
60 | g caster sugar |
300 | ml single cream |
90 | ml milk |
3 | egg yolks |
150 | g chopped chocolate |
Demerara sugar for caramelising |
1 | Place the cream, milk, eggs and sugar in the metal bowl. |
2 | Run the EXPERT proramme for 8 minutes / speed 5 / 95°. |
3 | Add the chocolate and restart (without heating) for 2 minutes / speed 5. |
4 | Cool, then refrigerate. |
5 | Just before serving sprinkle the top of the chocolate cream with Demerara sugar; caramelise using a blowtorch, or under the grill. |