White chocolate and guava fantasy
Publication date: 28-Apr-2021
100 g Nacional de Chocolates Chantilly cream powdered mix
120 g cold milk (1)
250 g Nacional de Chocolates white chocolate covering
200 g cream cheese
500 g room temperature milk (2)
Sifted guava Pulp
25 g unflavored gelatin
120 g water
Reduce the guava pulp together with the sugar for 20 minutes over low heat.
Reserve some of the reduction as part of the decoration.
Assemble the Chantilly cream with the milk (1), well refrigerated, add the cream cheese and reserve.
Hydrate the unflavored gelatin with water, heat in microwave 20 seconds, reserve.
Dissolve the white chocolate covering with the warm milk.
Add to the chocolate mix the previously hydrated unflavored gelatin, the guava pulp and Chantilly cream with cheese and homogenize.
Place the mix in a mold or a shot glass.
To finish decorate with the remaining reduction, whipped Chantilly cream, and chocolate figures.
Strawberry jam and Chantilly Genovese
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