Ingredients:
1/4 cup Heavy Cream
1/4 cup Whole Milk
1 Tbsp. Granulated Sugar
2 each Egg Yolks
1¾ tsp. Knox Gelatin, powdered
3 Tbsp. Cold Water
11 oz. Milk Chocolate, chopped
1-1/8 cup Whipping Cream, beaten to soft peak
Procedure:
Sprinkle gelatin on cold water and allow to bloom. Combine egg yolks and sugar. Heat milk and cream
and pour slowly into egg yolks and sugar while whisking quickly. Return to stove on low heat, cook until it thickens; do not boil. Add gelatin to custard and stir until well blended. Pour over chocolate and use hand-blender to incorporate. Fold into whipped cream when mixture is lukewarm.
Recipe Type: Authentic1/4 cup Whole Milk
1 Tbsp. Granulated Sugar
2 each Egg Yolks
1¾ tsp. Knox Gelatin, powdered
3 Tbsp. Cold Water
11 oz. Milk Chocolate, chopped
1-1/8 cup Whipping Cream, beaten to soft peak
Procedure:
Sprinkle gelatin on cold water and allow to bloom. Combine egg yolks and sugar. Heat milk and cream
and pour slowly into egg yolks and sugar while whisking quickly. Return to stove on low heat, cook until it thickens; do not boil. Add gelatin to custard and stir until well blended. Pour over chocolate and use hand-blender to incorporate. Fold into whipped cream when mixture is lukewarm.
Recipe Author: Ritz-Carlton
Hotel/Inn: Ritz-Carlton Hotel
Source: http://www.ritzcarlton.com/NR/rdonlyres/293F5F0C-9A9D-4AEC-8244-44F53FBFC86F/0/Classic_Dessert_Book.pdf