INGREDIENTS
- 20 chocolate candy 2 eggs
- 15g sugar
- 25 ml milk
- Melt 15 chocolate candy in milk
HOW TO MAKE
- Blanch whole egg and 1 yolk with sugar until frothy sabayon.
- Add this mixture to the milk / chocolate candy melted.
- Let thicken over low heat.
- Important cream cool completely and then refrigerate.
- Place in ice cream maker and churn 20 minutes.
- Place in freezer.
- Think it out 10 to 15 minutes before eating it, she has a perfect texture.
No comments:
Post a Comment