Roasted white chocolate cream

45 min
Additional culinary preparation: Sweet
Temperature: Cold
Seasonal period: All year
Allergens:
Milk
Milk
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Fish tails 1.5 g
Valhrona white coating 0.046 kg
Sterilised milk 0.031 l
Vanilla 0.125 ud
Glucose 0.002 kg
Cream 0.063 l
Elaboration
  • Preheat the oven to 145 ºC.
  • Soak the gelatine in plenty of cold water.
  • Beat the cream in order to get semi whipped cream.
  • Toast the chocolate coating in the oven for about 10 minutes until it browns.
  • Boil milk, vanilla and glucose and strain.
  • Add the gelatine and dissolve. Add the white chocolate coating and dissolve.
  • Lower the temperature of the mixture to about 27 ºC to 34 ºC and add the semi whipped cream stirring with a rubber spatula in circular movements.
Nutritional information (1 portion)
Energy
47.65
kcal
Carbohydrates
1.11
g
Proteins
0.69
g
Lipids
4.48
g
Sugars 1.11 g
Salt (Sodium) 10.26 mg
Folic acid 0.31 ug
Vitamin C 0.11 g
Vitamin A 37.6 ug
Zinc 0.05 mg
Iron 0.03 mg
Calcium 13.82 mg
Cholesterol 14.63 mg
Polyunsaturated fatty acids 0.11 g
Monounsaturated fatty acids 1.27 g
Saturates 2.82 g
Fiber 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.