Materials
about the coating of vanilla cream:
500 ml thick cream, or whipped cream
250 g soft fresh cheese
one cup of powdered sugar
One tablespoons of vanilla essence.
Four sheets of gelatin or one sachet made from powdered gelatin
For the topping of chocolate ganache:
Two hundred grammes chopped dark chocolate
Two hundred milliliters of thick cream
Fifty grammes of butter
Commands
Building the layer of vanilla cream:
Hydrate the gelatin by submerging the gelatin leaves in cold water to soften them if using leaves. Should you make use of powder,
dissolve the gelatin with a little cold water.
Whisk the heavy cream in a large bowl until it forms firm peaks. Discard.
Get the cream cheese mixture ready: In another dish, smooth the cream cheese. add the
powdered sugar and vanilla essence; keep beating until nicely blended.
Stir in the gelatin; if using leaves, drain extra water and dissolve the gelatin in a separate bowl.
low heat in a saucepan Heat the gelatin mixture until totally dissolved if using powder. Allow cool.
then gently blend into the cream cheese mixture.
Fold the whipped cream gently into the cream cheese mixture until thoroughly blended.
blended and polished.
Pour mixture into appropriate dish; refrigerate for at least four hours, or until mixture is set.
Chocolates ganache preparation:
In a small saucepan set over medium heat, brown the heavy cream until it starts to caramelize.
Cook slowly.
Remove the cream from the heat and mix the chopped dark chocolate in with. Mix until the
The mixture is creamy and the chocolate has melted totally.
Add the butter and whirl until glossy and totally mixed.
Let the ganache cool just enough to pour over the firm layer of vanilla cream.
