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500ml whole milk
85g Essential Cuisine Crème Anglaise Mix
125g dark chocolate
1. Mix a drop of the milk with the Essential Cuisine Crème Anglaise Mix to form a thin paste
2. Bring the rest of the milk to the boil
3. Pour half the milk onto the base mix and whisk until all dissolved
4. Pour back into the milk and return to the heat
5. Stirring constantly, bring back to a simmer for 2-3 minutes or until the mixture coats the back of the spoon
6. Pour this onto the chocolate and stir until the chocolate has dissolved
7. Pour into an espuma gun, use while still warm
Why not try serving in espresso cups?