White Chocolate Cream `Jamaica`
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 5 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g couverture, white
- 90 ml milk
- 75 g butter
- 1 tablespoon rum, (2 if you like)
- 15 g desiccated coconut
- 20 g almond (s), chopped
Print Recipe
Pin Recipe Instructions
- Melt the couverture with butter and milk for 2 minutes at 600 watts in the microwave, e.g. in the Tupperware Micro-Plus jug.
- Then immediately whip vigorously for 2 minutes. Fold in desiccated coconut, rum & almonds. Fill into 1-2 glasses (I`ll use 2 Schlemmer pages with 170 ml each). Close jars or cans immediately. Let cool, pat the lid dry on the inside. Then keep in the refrigerator.
- I just checked, my cream has been in the fridge for almost 3 weeks and is still good.
- I can`t say whether it actually has anything to do with Jamaica - but I had to give it a name.
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