• Prep Time 30 minutes
  • Cook Time -
  • Serving For 15 people
  • Difficulty Normal
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • 200g Anchor UHT Full Cream Milk
  • 50g Anchor UHT Whipping Cream 1
  • 100g Anchor Cream Cheese
  • 100g Egg Yolk
  • 100g Caster Sugar
  • 6g Gelatine Powder
  • 30g Cold Water
  • 500g Anchor UHT Whipping Cream 2
  • Fresh Fruits to garnish, as needed


  1. Soak gelatine powder with cold water. (about 10 minutes) Set aside.
  2. In a stainless steel bowl, combine Anchor Full Cream milk, Anchor Whipping Cream 1, Anchor Cream Cheese, egg yolk and sugar. Use a hand blender machine to blend until smooth. (no lumps)
  3. Cook the mixture using double boil method until reach 83 °C or the sauce is thicken and leaves path on back of spoon when finger is drawn across.
  4. Immediately strain the mixture and add in soaked gelatine. Leave it aside to cool down at room temperature.
  5. In a mixing bowl with whisk attachment, whip Anchor Whipping Cream 2(2-4 °C) until soft peak. Then fold into the mixture.
  6. Pour the cream into the glasses and keep in the fridge to chill.
  7. Garnish with some fruits on top and serve chill.

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