Ingredients for 3 cups.
*Heavy cream 33% — 175 g
*Milk — 75g
*Sugar ( I use with vanilla) — 15g
*White chocolate — 35g
*Gelatine for cream — 4g
*Mango/fruits/berries coulis -270g
*Gelatine for coulis — 5g
P.S. If you cook without chocolate — 50 g sugar and 1 vanilla pod.
Instruction:
1. Soak gelatine in cold water.
2. Cream + milk+sugar (1 vanilla pod) bring to the boil and take off the heat. If you use the vanilla pod, strain through a fine sieve.
3. Add gelatine.
4. Put into chocolate and mix (if you don’tuse chocolate skip this stage).
5. Pour into moulds.
6. Refrigerate min for 3 hours.
7.Cooking the berry fiiling.
8. Soak gelatine for coulis.
9. Heat the coulis if it has alreary ready. If no, take berries and 50g sugar — bring to the boil and make a coulis
10. Add gelatine.
11. Put above the creame layer.
11. Refrigerate untill ready.
Buon appetito!