Creamy cream
and chocolate cups
Cream and vanilla gel
Ingredients
- 300g. Milk
- 150g. Cream
- 60g. Sugar
- 1. Vanilla pod
- 6g. Carrageenan soft gel (iota) Ingredíssimo (ref.608705)
Process
- Infuse the milk, the cream and the vanilla pod at 90ºC.
- Strain and mix with the sugar and Carrageenan (iota).
- Apply turmix for optimal mixing.
- Bring the mixture to a boil.
- Let stand and lower the temperature to fill the cups.
- Once full, leave to gel in the fridge.
Chocolate Truffle 24h
Ingredients
- 500g. Cream
- 60g. Sugar
- 150g. Dark chocolate coverage 70%
Process
- Heat the cream with the sugar and pour over the chocolate coating.
- Let it melt with the heat and apply a turmix.
- Keep refrigerated for 24 hours before assembling.
Assembly and finishing
- If you prefer, before dosing the whipped truffle, add Granulated dark biscuit Ingredíssimo (ref.608607) to the creamy cream.
- Pour the whipped truffle over the creamy cream and decorate with Tricolour chocolate balls Ingredíssimo (ref.601604).
