John Myers
Dark Chocolate Cream with Raspberry Pulp
The perfect dark chocolate cream with raspberry pulp recipe with a picture and simple step-by-step instructions.
- 2 piece Eggs
- 30 g Sugar
- 0,5 packet Bourbon vanilla sugar
- 90 g Dark chocolate
- 0,5 tsp Cinnamon powder
- 1 packet Ground gelatin
- 150 ml Cream
- Fat for the molds
- Separate the eggs and whip the yolks with sugar and vanilla sugar to a thick cream. Heat the milk, grind the chocolate and add to the milk along with the cinnamon powder. Melt the chocolate while stirring, then remove the pan from the heat.
- Stir the gelatin in 4 tablespoons of cold water, warm up in a water bath and dissolve while stirring. Remove from the water bath and allow to cool slightly and then stir the gelatine into the chocolate cream and let it thicken.
- Now whip the cream and egg white until stiff, then stir first the cream and then the egg whites into the thickened cream. Then pour the cream into 4 greased molds and let them set in the refrigerator. Before serving, turn out onto a plate and garnish as desired.
Tip:
- I serve it with pureed and fresh raspberries and a small dollop of cream.
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