Cream with chocolate

Submitted by enr on 18 Jun 2012
500 ml cream
150 ml milk
200 g white chocolate
50 g of milk chocolate
12 g cuajada + 50 ml milk (or 10 g gelatin)
2 egg whites
3 tbsp sugar
40 ml water
Cream with chocolate
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Mix the cream and milk and put them on the stove. Add the white chocolate and stir until melted. Cuajada dissolve packet in the milk and add to the milk mixture (if using gelatin is first prepared according to directions and then added to the milk mixture, not boil). Stir until the boil and take off from the heat. Half of it spilled into glasses and leave in the fridge to harden slightly. In the other half add milk chocolate. Pour into glasses on the white cream. Leave 30 minutes in the refrigerator. Meanwhile prepare egg white cream. In saucepan put water and sugar to a boil and boil 5-7 minutes to thicken the syrup. Beat the egg whites to snow and stirring continuously, add vrelo sugar syrup. Stir 5 minutes and spray put cream in cups. Decorate optional. * Normal replace him with 12 g cuajada 10 g gelatin, but if for cream cake and I want to be more tight, put 15 g gelatin (if you use only put cuajada 1 packet of 12 g).
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18 Jun 2012


Very nice little pudding. Cuajada can you replace liquid rennet, not gelatin?

I do not know, I've never used this yeast.

Clear cuajada but put only milk guess. Not like agar-agar / Quentin /.

cuajada has a milky taste and therefore put in creams with milk and cream. But when I do not, replace it with gelatin. The taste is not the same, yet it nice.

Can you explain in more detail what is cuajada and what can be replaced, because it is not that popular. Also, what measure is 1p.

1p. is a packet. Suajada used to thicken creams and milk has taste. In Bulgaria it will not, so I wrote the recipe that is replaced with gelatin. This I explained in my previous comment. I have no more detailed explanation.

1 packet gelatin, which can replace a '10 guess? For people who can not find Suajada - 1 packet = '10 also?

1 packet cuajada = 12 g. Normal replay it with 1 packet (10 g.) Gelatin. But if for cream cake and I want to be more tight, put on 15 grams. gelatin (if you use cuajada put only 1 packet of 12 g).

Thanks for the clarification.