ReceptnaptárWhite cream
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Ingredients
Method
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- Soak the gelatine sheets in cold water, squeeze out, melt in the 1 dl water, and let it cool to lukewarm.
- Whip the cream with the vanilla sugar into stiff peaks, then slowly stir in the melted gelatine, a spoonful at a time.
- Lightly grease a mould with oil or butter, pour in the cream, and freeze for at least 2 hours, until set.
- Meanwhile, melt the chocolate with the 0.5 dl water until smooth, and let it cool to lukewarm.
- Scoop out the centre of the set cream with a spoon, mix it with the melted chocolate, then spoon it back into the cream.
- Keep chilled or frozen until serving.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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