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300 ml whole milk 200 ml cream/liquid whipping cream 175 g butter 500 g white chocolate 3 egg yolks (If you want a thicker consistency, you can increase the amount of butter by 60-70 g) Put the milk, cream and butter in a pot. Cook, stirring occasionally, until it boils. Whisk the egg yolks in a bowl. Add a little of the boiling mixture and stir. Continue stirring while adding little by little. After it boils for a few more minutes, turn off the heat and add the chocolates. Mix well. Transfer to another bowl (the result will be better if you strain it, I missed it). Whisk with a blender for 15-20 minutes. Stretch it so that it touches the top. When it reaches room temperature, put it in the fridge and take it out after 24 hours. First, beat on low speed for a few minutes, then beat on medium speed for a few minutes. If you want the consistency to be lighter, you can add liquid whipped cream or cream. Enjoy your meal ❤️