White Chocolate Cream Filling
Yield
1 servingsPrep
25 minCook
0 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | teaspoons |
gelatin, unflavored
unflavored |
*
|
| 3 | tablespoons |
water
cold |
|
| 6 | ounces |
white chocolate
baking bar, grated |
|
| 1 ¼ | cups |
heavy whipping cream
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5 | ml |
gelatin, unflavored
unflavored |
*
|
| 45 | ml |
water
cold |
|
| 173.4 | ml/g |
white chocolate
baking bar, grated |
|
| 296 | ml |
heavy whipping cream
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Sprinkle gelatin over water in a small saucepan; let stand 1 minute.
Cook over low heat, stirring until gelatin dissolves.
Add grated baking bar and stir constantly until chocolate melts; cool slightly.
Combine whipping cream and gelatin mixture in a mixing bowl; beat at medium speed of an electric mixer until thickened.
Stir in vanilla. Makes 3 cups.
