Chocolate cream with raspberries at home

Chocolate cream with raspberries at home


For cream:

1 stick of vanilla 4 yolks 30 g of cornstarch 50 g of sugar 350 ml of milk 50 g of butter 100 g of grated bitter chocolate
For jelly:
80 g puree raspberry (raspberry, squeezed through a fine sieve) 200 g of dry white wine (or light grape juice) raspberry syrup (or sugar) to taste 1/2 tsp. agar


1) To prepare the jelly, mix raspberry puree and wine. Add the agar, mix and put the mass on a small fire. Boil for several minutes, remove from heat and lightly cool.

2) Holding the glass under a slope, put a few berries of raspberries on the bottom and gently pour a raspberry jelly with a thin trickle. In the same position (under the slope) put the glasses in the refrigerator (it is very convenient to use the egg packing as a support, just put the glasses under the slope in each cell). Keep in the refrigerator until the jelly does not freeze. Meanwhile, prepare the cream …

3) For cream, cut along a vanilla stick and take out the seeds. Pour cornstarch and half of sugar into a saucepan with a thick bottom. Top with milk, stirring a whisk. Add the seeds of vanilla, mix everything and put on a slow fire. Bring to a boil with constant stirring. Remove the milk mixture from the fire.

4) In a separate bowl, beat the yolks with the remaining sugar for three minutes. Dilute the yolk mass with a small amount of hot milk mixture, constantly stirring the whisk so that the yolks do not curl. 5) Now pour this mixture into the remaining milk and again put it on a small fire. With constant stirring, keep the cream until it thickens — this will take no more than 5 minutes. In the process of cooking, add to the cream grated bitter chocolate and stir well until a uniform consistency is obtained. Remove from heat, continuing to stir intensively.

6) Pour the cream in a suitable bowl and cool, covering with a food film. In order to speed up the process of cooling the cream, a bowl of cream should be placed in a suitable container filled with ice. And periodically stir the cream. As soon as it cools down, add butter to it and whisk it all.

7) Take the glasses with frozen jelly from the refrigerator, fill them with chocolate cream, smooth the surface. Again, clean in the refrigerator until completely cooled.

Decorate before serving fresh raspberries and chocolate curls.

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