Chocolate cream

45 min
Temperature: Cold
Additional culinary preparation: Sweet
Seasonal period: All year
Allergens:
Eggs
Eggs
Milk
Milk
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Sterilised milk 0.032 l
Cream 0.032 l
Egg yolk 0.63 ud
Sugar 0.01 kg
Dark chocolate coating 0.025 kg
Fish tails 0.25 g
Elaboration
  • Soak the gelatin in cold water.
  • Heat the cream and the milk in a saucepan until it boils and remove from the heat.
  • Mix the egg yolks, the sugar and part of the hot milk in a bowl using a whisk.
  • Put all the mixture in the saucepan and heat to 82 ºC-85 ºC stirring constantly with a spatula.
  •  Strain over a bowl with the chocolate coating and the gelatin and mix everything with a spatula until the chocolate coating is properly dissolved.
  • Keep in the fridge in a pastry bag until use.

 

Nutritional information (1 portion)
Energy
72.13
kcal
Carbohydrates
4.75
g
Proteins
1.16
g
Lipids
5.26
g
Fiber 0.55 g
Saturates 2.94 g
Monounsaturated fatty acids 1.62 g
Polyunsaturated fatty acids 0.25 g
Cholesterol 38.13 mg
Calcium 17.81 mg
Iron 0.79 mg
Zinc 0.29 mg
Vitamin A 41.38 ug
Vitamin C 0.11 g
Folic acid 4.12 ug
Salt (Sodium) 9.58 mg
Sugars 2.37 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.