Chocolate and vanilla cream
This amazingly simple dessert is best served in a dessert glass. It’s ideal as a side for luxury coffees and café gourmands. Easy to make and serve - lovely to eat.
Recipe
Chocolate cream
| ingredients | preparation |
|---|---|
|
Prepare a crème anglaise and pour over the chocolate (per 350 g hot crème anglaise you will need 40 g). Mix thoroughly. Leave to cool and part fill a glass with the mixture. |
Vanilla cream
| ingredients | preparation |
|---|---|
|
Heat up a second crème anglaise with vanilla to 90°, but do not let it boil. Then put in the blender and leave to cool. |
Finishing and presentation
| ingredients | preparation |
|---|---|
|
Add to the glass as soon as the chocolate cream has stiffened. Decorate with cold Callebaut Chocolate Topping. |
