Recipe
Bring the cream, milk and sugar to a boil.
Put the P125 COEUR DE GUANAJA in a blender and pour in the strained hot liquid, processing continuously. Once processed, serve in glasses.
Pastry chef’s tip: to serve with a plated dessert, bring the mixture to a slight boil to guarantee a better smoothness.
Tip: Add spices for an added kick, such as: cardamom, Szechuan pepper, cinnamon, tonka beans, etc.