Recipe
Warm the milk, cream and sugar to 50° C (122° F). Stir in the bloomed gelatin.
Emulsify with the melted P125 COEUR DE GUANAJA.
Mix with an immersion blender to smooth the texture making sure not to incorporate any air bubbles. Pour at a temperature of about 30° C (86° F) and wrap the surface with cling film.
NOTE: This recipe can not be frozen.