White Chocolate Cream from Lickerland: Asian-Accented Desserts by Jason Licker
Method In a medium-sized saucepan, boil the cream and whisk in the bloomed gelatin until it dissolves. Pour the hot mixture over white chocolate and blend with an immersion blender or whisk until ...
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Cooking tools:
- Immersion blender
- Saucepan
- Whisk
- Mixing bowl
- Stove
- Measuring cup
Ingredients
- heavy cream
- gelatin
- ice water
- water
- valrhona opalys 33% white chocolate
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