Roasted white chocolate cream
Allergens:
Ingredients for 5 portions
Calculate portions
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
Fiber
0.0
g
Saturates
2.82
g
Monounsaturated fatty acids
1.27
g
Polyunsaturated fatty acids
0.11
g
Cholesterol
14.63
mg
Calcium
13.82
mg
Iron
0.03
mg
Zinc
0.05
mg
Vitamin A
37.6
ug
Vitamin C
0.11
g
Folic acid
0.31
ug
Salt (Sodium)
10.26
mg
Sugars
1.11
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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