Description
This dessert cream Stelios Pallaresa sure to appeal to all coffee lovers. Sweet, with a rich taste of coffee, he and his serve looks like a real cappuccino.
Ingredients
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Chocolate milk
300 g
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Milk
200 g
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Cream
700 g
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Instant coffee
12 g
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Yolk egg
5 piece
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Sugar
80 g
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White chocolate
180 g
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Vanilla
1 piece
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Honey
20 g
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Glucose
20 g
Cooking
First we need to prepare the cream anglaise. Milk chocolate break into pieces and place in bowl. In a saucepan, pour the milk, 200g of cream and instant coffee. Lightly whisk the egg yolks with the sugar.
The pan with milk, cream and coffee, put on fire and immediately add the egg yolks. Continuously stir with a whisk until then, until the temperature reaches 83 degrees. Those who have no thermometer, no problem. Once you see that the mass became more dense - remove from heat.
Pour the hot mix in a bowl with milk chocolate. Leave for a minute, then stir to obtain a homogeneous cream.
Fill custard cups about 2/3 full. Set overnight in refrigerator.
Immediately begin to prepare the white cream. For this white chocolate break into pieces and place in bowl. In a saucepan, pour 200 g of cream, honey and glucose. Add vanilla. Heated cream, stirring to honey with glucose dissolved.
Pour the hot cream into the white chocolate.
Leave for a minute, then stir to mass was homogeneous. If you got the chocolate, which melts bad, you can use hand blender. Then add the remaining 300g of cream, stir. They must be cold. And put this mixture overnight in the refrigerator.
The next day whisk the cream with a mixer until soft peaks form. We spread the white cream on top of the cream with coffee with a spoon or pastry bag.
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