Preparation

1

Step 1

Whip the cream with the whisk attachment of a hand mixer until stiff. Add the vanilla pulp and gradually add the sugar. Refrigerate.

2

Step 2

Melt the chocolate in a bain-marie. Set aside six vanilla crescents for decoration. Place the rest in a freezer bag and crumble with a rolling pin. Mix the crumbs with the melted chocolate. Then carefully fold in the cream.

3

Step 3

Divide the mixture between the six jars and smooth the tops. Refrigerate until ready to serve so that the mixture sets. Top each glass with a vanilla crescent and serve.

For the recipe, you'll need:

Ingredients

Portions

6

Food

  • 250.0 g Cream
  • 1.0 Pulp of vanilla pod
  • 2.0 tbsp Sugar
  • 50.0 g White chocolate
  • 250.0 g Vanillekipferl