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
White Chocolate Cream `Jamaica`
White Chocolate Cream `Jamaica`

Instructions

  1. Melt the couverture with butter and milk for 2 minutes at 600 watts in the microwave, e.g. in the Tupperware Micro-Plus jug.
  2. 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.
  3. I just checked, my cream has been in the fridge for almost 3 weeks and is still good.
  4. 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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