|
Now that you have learned how to make ice-cream, let’s make a simple chocolate sauce to go with it.
Ingredients :
- 210g Kondima dark couverture
- 150g dairy cream
- 45g glucose syrup
- 4g gelatin (soak into 12g of water)
- 75g unsalted butter
Method :
Boil cream. Add the boiled cream into couverture.
Blend in glucose syrup and soaked gelatine.
After the mix is cooled, blend in the butter. Mix well.
Pour the chocolate sauce over the ice-cream and serve.
Demonstration by Chef Steven R. Selvamuthu of Pastry Pro Sdn Bhd.
Pastry Pro Sdn Bhd
8, Jalan 3/37A,
Industrial Area, Taman Bukit Maluri,
Kepong, 52100 Kuala Lumpur.
www.pastrypro.com.my
|
