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In a sauce pan, combine heavy cream
Turn ON the heat to a low flame.
Stir constantly until the sugar has dissolved
Add about 1/4 of the mixture to the cocoa powder.
Add the cocoa paste to the ice cream base and whisk.
Once chiled, whip until soft peak.
Note Do not over whip
Cover with parchment paper to maintain its freshness.
Then cover again with the lid.