31/08/2021
250 g cream 20%
310 g white chocolate
150 g fruit puree (choose fruit according to taste)
600 g cream 20%
150 g pasteurized egg whites
How to cook:
Bring 250 grams of 20% cream to a boil. Pour them over white chocolate in a bowl and stir until smooth, lump-free chocolate cream is obtained. Add the fruit puree to the glass, then the remaining cream and pasteurized egg yolks. Pour chocolate cream over the top and refrigerate. If you wish, you can first pour the chocolate and then add the ingredients.
