Vanilla and Chocolate Layered Cream

    Vanilla and Chocolate Layered Cream

    19saves
    25min


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    About this recipe: I suppose you could call this a mousse but it doesn't contain eggs so I think it's more of thick cream. This recipe is for two different flavours. Spoon layers of each cream into glasses and serve with nuts, berries, toffee sauce or chocolate biscuit crumbs - whatever you like!

    Ingredients
    Serves: 6 

    • For the Vanilla cream
    • 1 vanilla pod
    • 1 litre milk
    • 50g cornflour
    • 125g caster sugar
    • 2 tablespoons cream or creme fraiche
    • 2 tablespoons vanilla extract
    • For the chocolate cream
    • 100g cocoa powder
    • 125g caster sugar
    • 60g cornflour
    • 2 tablespoons cream or creme fraiche
    • 1 litre full fat milk

    Method
    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. For the vanilla cream: Use a sharp knife to split the vanilla pod lengthways. Place in a saucepan and pour over milk. Warm over low heat to allow the vanilla flavour to infuse into the milk. Set aside to cool.
    2. Once the milk is cold (it is important that the milk is cold, otherwise you'll end up with lumps), remove the vanilla pod and add the cornflour to the milk; mix well. Add the sugar, cream and vanilla extract; cook over low heat, stirring often, until thickened.
    3. For the chocolate cream: Add the cocoa powder, sugar and cornflour to a saucepan, then add the milk and cream. (Again, it is important that the milk is cold, otherwise you'll end up with lumps ). Cook over low heat, stirring often, until thickened.
    4. Refrigerate both the vanilla and chocolate cream for at least one hour before spooning layers of each cream into serving glasses.

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