Zutaten
Methode- 700 ml Vollmilch
- 41 g Trimolin
- 7 g Stabilisator 2000
- 109 g Zucker (Gießer)
- 75 g [Crimson Red](https://dezaan.com/pro/ingredients/crimson-red „Link to Crimson Red Cocoa Powder“) Kakaopulver
- 65g Quito Oro Kakaomasse
- In einer Schüssel Zucker, Stabilisator, Kakaopulver und Trimolin hinzufügen. Bis zur Verwendung beiseite stellen.
- Milch auf 45 °C erhitzen.
- Sobald 45 ° C erreicht sind, fügen Sie die Zuckermischung hinzu. Mit einem Pürierstab gründlich mixen.
- Eisbasis auf 81–82 °C erhitzen.
- Eisbasis über die Kakaomasse gießen. Für beste Ergebnisse mit Stabmixer pürieren.
- Für beste Ergebnisse abkühlen lassen und über Nacht ruhen lassen.
- Vor dem Rühren die Basis mit einem Stabmixer pürieren. Wechseln Sie nach Vorliebe.
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