Vanilla cheese ice cream and chocolate ice cream are completed deliciously with a fluffy layer of cotton.
Dark Chocolate 140g
Fresh cream 180g
Fresh cream 20g
Cat sugar 20g
1. Soak gelatin leaves in cold water for 20 minutes
2. Melt the chocolate
3. Boil the milk and let it cool to 60℃, then add the gelatin and dissolve.
4. Heat milk and divide into chocolate about 3 times to create emulsion.
5. Add the cream and mix well, add the stick mixture, mix well, put in a box and cover
6. Chill in the fridge for at least 8 hours
7. Whip with ice
Van cheese cream
Fresh cream 320g
White Chocolate 80g
Cat sugar 20g
Valve housing 1
Mascarpone Cheese 160g
Cat sugar 40g
1. Soak the gelatin leaves in cold water for 20 minutes.
2. White chocolate ball
3. Add vanilla to whipped cream and module soi
4. When the fresh cream reaches 60℃, add the gelatin leaves and melt.
5. Pour into a colander and mix with white chocolate to create a flow.
6. Mix the mixture in the form of bars, cover and refrigerate for 8 hours
7. Do not let loose after taking it out of the refrigerator
8. Do not drop mascarpone cheese and mix with granulated sugar
9. Bending marcalpone and vanilla ice cream
Chiffon cake products
Powder Powder 60g
Pure cocoa powder 25g
Night powder 2g
Cat sugar 30g
Egg white 120g
Cat sugar 50g
Salad oil 50g
1. Sift assorted sets together.
2. Separate into red and white.
3. Add sugar to 3 egg yolks and stand while heating in hot water.
4. Add salad oil to 3 and mix.
5. Half frozen egg whites and add granulated sugar to make meringues.
6. Remove the meringue 4 and mix well without breaking the air bubbles.
7. Preheat oven and bake at 180℃ for about 25 minutes.