English cream with chocolate, Frangelico liqueur and fresh raspberries
8 servings
260 minutes
English cream with chocolate, 'Frangelico' liqueur, and fresh raspberries is a true delight inspired by British culinary tradition. The rich texture of the cream made from milk, cream, and egg yolks blends smoothly with the delicate taste of dark chocolate, creating a harmony of depth and sweetness. The 'Frangelico' liqueur adds sophistication with its nutty notes while vanilla provides softness and refinement. The finishing touch is fresh raspberries that bring a light tartness and freshness to balance the richness of the dessert. This cream is not just a treat but a true art of flavor, perfect for a romantic dinner or festive table. Its presentation in compotes adds elegance while chilling before serving reveals all its aromatic nuances, making each bite unforgettable.
1
In a small pot, mix milk and cream. Bring to a boil.
- Milk: 2 glasss
- Whipped cream: 1 glass
2
In a bowl, beat the yolks with sugar well and gradually add to the milk and cream. Place on low heat and heat until the cream thickens, about 5 minutes, without boiling. Remove from heat and add the chopped chocolate. Mix well until the mixture is smooth, then stir in the liqueur and vanilla. Cover with plastic wrap and refrigerate for 4 hours.
- Egg yolk: 5 piece
- Sugar: 6 tablespoons
- Dark chocolate: 120 g
- Frangelico liqueur: 5 tablespoon
- Vanilla extract: 0.5 teaspoon
3
Divide the cream into 8 glasses or bowls and top with fresh raspberries.
- Raspberry: 900 g