This recipe fits very well with red fruits but also with more exotic fruits, as you wish.
- 150 g liquid cream with a minimum of 30%
- 45 g of white chocolate to be baked
- 1 vanilla bean
To prepare before the rest of the recipe (ideally the day before)
Boil the liquid cream with the vanilla pod split and scraped.
At the same time, melt the pre-chopped white chocolate in the microwave and pour the hot preparation in 3 times on the melted white chocolate, mixing vigorously with Maryse. Remove the pod, mix it with the dipping blender. Add the clove to the cream. Shoot the preparation on contact and place it in the fridge for 3 hours minimum or overnight.
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Boil the liquid cream with the vanilla pod split and scraped
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Oleh
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