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Light cake cream

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Ingredients for 1 servings:

  • 3 cups of cream
  • 3 packs of cream stiffener
  • 2 ½ bars of white chocolate

Instructions

Working time approx. 10 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 10 minutes

made from cream and white chocolate

The night before you’re ready to serve, place the cream in a saucepan, break two bars of chocolate into pieces, and melt them with the cream. Do not boil! Then pour the chocolate cream into a mixing bowl and refrigerate. The next day, whip the cream as usual with a mixer, adding the cream stiffener. Grate the remaining chocolate into small pieces, fold some into the mixture, and use the rest as a decoration for the finished cake.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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