Super simple thing to make and its uses and what it can be used in are up to your own ideas. Need to be careful on the whisking part, trying not to incorporate too much air into the mixture whilst whisking in the cream, therefore an immersion blender is preferred.
Ingredients:
100 g whole milk
160 g Milk chocolate
6 g of liquid glucose
3 g of powdered gelatine and 15 ml of water for blooming
220 ml of cold double cream
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