Chocolate cream

Chocolate cream

Ingredients:

1. 600 ml of fresh milk;
2. 30 g of flour;
3. 2 vitelluses;
4. 80 g of sugar;
5. 1/4 bags of vanilla sugar;
6. 60-80 g of chocolate or 2 tablespoons of cocoa;
7. 250 ml of fat cream.

Preparation:

• In 100 ml of milk to pour in yolks and to fill up flour, carefully to mix.
• The remained milk with sugar and the added vanilla sugar to zakipyatit boilings, having added to it milk with yolks and flour and, constantly shaking up, to cook cream on water bath until it is not really dense weight. • While cream ceases to get denser, it is necessary to put vessel where it is, in cool or cold water, at the same time, continuing to stir slowly with cream that from above it the film was not formed. • After that cream should be covered. • To add half of carefully whipped cream to already cooled down cream, to place on glasses or vases for compote. • Slightly to sweeten the remained whipped cream (1 h. the sugar spoon), before giving to table to put in pastry bag with fancy nozzle, to cover cream top with whipped cream to decorate are careful the filtered sweet cherry or cherries from tinned compote (fresh strawberry or raspberry). • Before giving to table to put cream at some o'clock per the refrigerator. • To decorate with fruit just before giving to table.

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