- 125 g soya milk
- 125 g fresh cream 35% fat
- 25 g egg yolks
- 50 g Obsession 30 Belgian white chocolate
- Mix the soya milk and the fresh cream and bring to the boil.
- Pour half onto the egg yolks. Put back in the other half on the preparation and heat to 82°C.
- Pour onto the chocolate and mix. Leave to cool in the refrigerator.