Cumaru cream with fruit in a chocolate bowl.
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Chocolate Gourd: Melt the chocolate.
Fill the bladder and tie.
Dip the balloon in the chocolate (halfway) let it harden and repeat the process. Rest on a silpat until completely hardened. Pop the bladder and reserve the gourd.
Cumaru cream: heat the milk with half the sugar and the grated tonka.
In a bowl, mix the rest of the sugar with the yolks and starch.
Add the hot milk to the yolk mixture, whisking constantly.
Return the mixture to the pan and bring to a boil. Mix until thickened and the starch cooks.
Place the cream in a bowl, cover with plastic wrap (in contact) and refrigerate.
Whip the cream until it becomes whipped cream.
Beat the chilled tonka cream in the mixer.
Gently mix the cream and whipped cream.
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