Chocolate Cream

Ingredients

• 4 sheets white gelatin
• 500 ml whipping cream
• 1 Vanilla bean
• 100 g white couverture chocolate
• white chocolate shavings
• 4 tbsp almond syrup
• 2 tbsp chopped almonds (unpeeled)

Instructions

1. 1.

   Soak the gelatin in cold water. Bring the cream to a boil with the split vanilla bean, then simmer gently covered for about 10 minutes. Chop the chocolate. Remove the cream from heat and discard the vanilla bean. Add the chocolate and stir until melted. Squeeze out excess water from the gelatin and dissolve it into the chocolate cream while stirring. Divide the mixture into four molds (about 150 ml each). Cool, cover, and refrigerate for at least 4 hours to set.

2. 2.

   Serve by pouring the set cream from the molds onto plates, garnishing with white chocolate shavings, almond syrup, and chopped almonds.