Vanilla chocolate cream

British cream sauce with thick, dark chocolate. Is this your summer dessert, silky taste, like a soft ice cream? Vanilla is your favorite and chocolate is your favorite... and it's your favorite smell of pure and pure in the mornings in a garden full of flowers. You'll follow the waves like a seed to stop, perhaps at a certain point in the gutter of Cancanary, where you'll grow up waiting for someone to bow down

Recipe Recommendations

milk 250ml
egg yolk of 3
fine sugar 40g
gelatin tablets 5g
vanilla extract appropriate amount
light cream 300ML
dark chocolate 50g

vanilla
other
an hour
simple

Steps for Vanilla chocolate cream

Chocolate moist; glitting in cold water

The yolk with the sugar

Join the milk and keep beating

The egg-milk mixture is pouring into the milk pan and is fully evenly mixed

The smallest fire heats up until there's a clear mark on the face of the razor

A soft glitting chip drys and adds a warm and smooth mix to the egg paste

Add a few drops of vanilla

Split English butter sauce into two and put one in the mixer

Add warm chocolate, and the egg beater slowly mixes in the middle of the mixer

Until chocolate is fully mixed with British butter sauce

150 ml of light cream to 6 distribution

Add chocolate-engineer butter sauce

Full and balanced chocolate fresh cream solution

Take an appropriate amount of chocolate fresh cream and pour it to the bottom; freeze to condensate (approximately 1-2 hours)

take the remaining 150 ml of light cream to distribution status 6 and mix it with the remaining 1/2 british butter sauce

Take the right amount and pour it into the top layer of the chocolate thaw when it's condensed; that's all you need to do