Thursday, November 15, 2007

White Chocolate Foam

White Chocolate Foam
500 g skim milk
2 tsp soy lecithin
1 tsp xanthan gum
350 g white chocolate, chopped
Combine cold milk with lecithin and xanthan with a submersion blender.
Pour into a pot and bring to the boil..
Add to chocolate and stir until combined.
Refrigerate until cold then blend again before using.
Pour 1/2 into a cream dispenser and fill with 4 chargers.
Keep refrigerated.

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