Chinese Five Spice Chocolate Cream from Lickerland: Asian-Accented Desserts by Jason Licker
Method In a medium-sized saucepan, boil the cream, sugar and Chinese five spice powder. Add the bloomed gelatin and stir in until it is dissolved. Pour the hot mixture over the chocolate. With an ...
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Cooking tools:
- Saucepan
- Immersion blender
- Whisk
- Ramekin
- Refrigerator
- Stove
- Mixing bowl
- Kitchen scale
- Measuring cup
- Measuring spoon
- Spoon
- Instant-read thermometer
Ingredients
- heavy cream
- sugar
- chinese five spice powder
- gelatin
- ice water
- water
- valrhona caribe 66% chocolate
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