Soft Chocolate Cream

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About


  • 260 g ( oz) cream (35% fat content)
  • 250 g (9


Boil the cream in a small saucepan over medium heat. Put the chocolate and sugar in a bowl and then pour in the hot cream. Whisk together until completely dissolved and then set aside.

Place the agar, iota and 300 g (10½