Milk Chocolate Cream
Recipes
1 min read
Ingredients
Milk Chocolate Cream
| 200 | gr | Anchor Whipping Cream |
|---|---|---|
| 30 | gr | Glucose Syrup |
| 4 | gr | Gelatine Powder |
| 300 | gr | Milk Chocolate |
| 400 | gr | Anchor Whipping Cream |
Method
Milk Chocolate Cream
- Mix the gelatine with 20ml cold water.
- Boil the 200g Anchor Whipping Cream, add the soaked gelatine, pour on the milk chocolate stir to melt. Emulsify with hand blender.
- Add the 400g cold Anchor Whipping Cream and mix well, chill until set, preferably overnight.
- To use, whip to soft peaks.
- Pipe into cups to make layered desserts.
