Rafaello Cream

Rafaello Cream


Coconut 70 grams
Condensed milk 400 grams
Butter 200 grams
White chocolate 200 grams

Rafaello Cream


1. Butter and chocolate melt and mix. 2. You can melt over low heat, stirring constantly, to not burnt.
3. Then add condensed milk, knead all well.
4. In the cream then pour coconut and again mix well.
5. Ready cream Rafaello shift into a glass jar and refrigerate at least 3-4 hours (preferably overnight).
6. If going this cream to decorate cakes or the cake can be used immediately. And already decorated confection allow to stand and soak up the cream.
In the morning you will have ready-to-eat cream Rafaello. This cream is perfectly combined with fresh white bread, hot coffee or tea.
Bon appetit.

You can leave a response, or trackback from your own site.

Leave a Reply

счетчик для сайта