A bowl for a spoon dessert cocoa and vanilla, almost marbled, very creamy and with a delicate taste.
Double soft cream with a delicate taste for a “spoon plumcake” decorated with melted chocolate and some raspberries which always have their reason with chocolate!
If you don’t like berries, we can always decorate the spoon dessert cocoa and vanilla with an abundant crumble of meringues or some coarsely chopped dark chocolate!
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I opened a channel of recipes open to everyone and free on WhatsApp, no notifications and no sound, to which you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours 10 Minutes
- Preparation time: 30 Minutes
- Portions: 6People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients SPOON DESSERT COCOA AND VANILLA RECIPE
- 1 cup cup plain yogurt
- 1/4 cup cup powdered sugar (honestly, you can add another tablespoon and it won't be too sweet!)
- 1 cup cup fresh liquid cream
- 3 tbsps tbsps milk
- 2 teaspoons unsweetened cocoa powder
- 0.28 oz gelatin sheets
- 1/2 vial vanilla flavor
- 2 tablespoons pistachio crumbs
- 1 tablespoon Nutella® (1 or 2, you decide!)
- to taste raspberries
Tools SPOON DESSERT COCOA AND VANILLA RECIPE
plumcake mold 8 x 4 inches
- Molds
- Spatulas
FOR THE PREPARATION OF THE SPOON DESSERT COCOA AND VANILLA RECIPE
Soak the gelatin in a bowl with cold water (5 times the weight, so 1.4 oz) and let it soften for a few minutes.
Meanwhile, heat the milk in a small pot, and as soon as it is warm, add the gelatin along with the soaking water, stirring thoroughly to dissolve it uniformly (it’s not ideal to find gelatin lumps in the dessert).
Now divide the mixture into two equal parts and add the vanilla with the pistachio crumbs to one part, while adding the cocoa to the other, always with great attention and mixing thoroughly.
Now pour the cream into a plumcake mold lined with food plastic wrap, placing first a part of the vanilla cream, then a part of the cocoa, and then alternating vanilla and cocoa until the two mixtures are finished.
Using a skewer inserted into the mold, draw lines up and down to create a sort of marbling effect, but it’s not mandatory!
Cover with food-grade plastic wrap and leave in the refrigerator for at least two hours.
When serving the spoon dessert cocoa and vanilla, decorate it with raspberries and some decorations with melted chocolate put in a pastry bag or whatever we prefer and have at home.
Pleasantly creamy, tasty, and perfect to be served as a single-serving dessert if prepared in individual molds…
Bon appétit! Annalisa
