Рецепт Chocolate Cream Filling
Ингредиенты
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Инструкции
- In a medium-sized saucepan, mix together the cornstarch, sugar, salt, lowfat milk and chocolate. Bring the mix to a boil, stirring constantly, and boil for 1 minute. Remove the pan from the heat.
- Soften the gelatin in the cool water for 1 minute, then stir it into the warm chocolate mix. Pour it into a bowl and let it cold to room temperature. To speed up the cooling process, set the bowl in a larger bowl filled with ice water. Stir with a rubber spatula till it's room temperture. Be carefuil not to let the gelatin set up.
- When the chocolate mix is cold, whip 1 c. heavy cream with 1 tsp. vanilla. Fold this into the chocolate mix.
- NOTES : For a filled cake, try the following: This filling can be used for a fluffy chiffon pie (simply spoon it into a prebaked pie shell) as well as the filling for a chiffon cake. It has a very slight bitterness to it, to play nicely against the sweetness of the cake; feel free to increase the amount of sugar to 1 c. if you have a real sweet tooth, or possibly substitute an 8-oz semi-sweet chocolate bar for the unsweetened chocolate.