Dessert in a glass

Components Crema chantilly with Zabaione Bitter chocolate sauce Vanilla crème chantilly Crème Chantilly with zabaione 200 g Toschi Zabaione (zabaglione) 100 g semi-whipped cream To prepare crème chantilly with zabaione Add the cream to the well-chilled zabaglione. Ingredients Bitter chocolate sauce 75 g cream 30 g glucose 150 g bitter chocolate To prepare Bitter chocolate sauce Boil the cream and the glucose. Crumble the chocolate and melt it in the cream to form an emulsion. INGREDIENTS VANILLA CRÈME CHANTILLY 100 g pastry cream 50 g semi-whipped cream 40 g fresh whole milk 1/4 vanilla pod TO PREPARE VANILLA CRÈME CHANTILLY Mix together all the ingredients to form an emulsion. TO ASSEMBLE THE DESSERTS Using a piping bag, place a 1 cm layer of the vanilla crème Chantilly in the bottom of a glass. Let it set in the fridge for a few minutes then add a 3 mm layer of the chocolate sauce tooped by a 3 cm layer of the crème Chantilly with zabaglione. Decorate with a whirl of whipped cream, a few shavings of caramelised chocolate and a teaspoon of dark chocolate.

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