Chocolate crème with bilberries and almonds

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50 g sugar
1 vanilla pod, seeds scraped from the pod
2 dl milk
2½ dl cream
2 eggs
100 g dark chocolate, e.g. Frey Suprême Amandes & Myrtilles (or any other brand of dark chocolate with almonds and bilberries)
Bilberries, for decorating
Chopped almonds, for decorating


Mix the sugar, milk, cream, eggs and vanilla seeds with a blender.
Place the chocolate in the porcelain dish. Pour over the crème. Cover with cling film. Put the dish on the wire shelf in the cold cooking space. Steam.
Stir the chocolate crème and then chill in the refrigerator.

Cooking steps

Buğulama esnasında 86 30 Dak.°C
  • Wire shelf
  • Porcelain dish ⅓ GN
Miktar Malzeme
100 g dark chocolate
Chopped almonds
50 g sugar
1 vanilla pod
2 eggs
2 dl milk
2½ dl cream

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