White Chocolate Cream

Preparation info
  • 23 cm

    • Difficulty


Appears in
Lickerland: Asian-Accented Desserts

By Jason Licker

Published 2016

  • About


Ingredients Grams
Heavy Cream 782


  1. In a medium-sized saucepan, boil the cream and whisk in the bloomed gelatin until it dissolves.
  2. Pour the hot mixture over white chocolate and blend with an immersion blender or whisk until you have achieved a uniform mixture.
  3. Place the bowl over an ice bath to reduce the temperature of the mixture while constantly stirring.