Final composition
-In order to make a cremoso, first prepare the creme anglaise.
-Mix the yolk and sugar with the whisk.
-Bring to a boil the milk and the cream and after add them to the mixture. Bring it to 82°-85°C (higher temperatures would lead to egg coagulation).
-Add to the creme anglaise, still hot, the LILLY NEUTRO and mix with a whisk.
-Warm up the FRUTTIDOR with microwave (40°C), add it to the creme anglaise and mix using a hand-blender.
-At the end add in 2-3 times the melted chocolate and mix using a hand-blender.
Marco De Grada
Pastry chef
Marco is our quintessential Corporate Chef. He leads the entire team and is also our Head of Innovation.
