← Todas las recetas

🍮 Vanilla Milk Cream

280 kcal · 45 min · 4 raciones

Ingredientes

• 500 ml Whole Milk
• 100 ml Heavy Cream (30% fat)
• 1 Stk. Vanilla Pod
• 3 Stk. Egg Yolks
• 60 g Sugar
• 4 g Gelatine Sheets

Preparación

1. 1. Soak gelatine sheets in cold water until soft.
2. 2. Heat milk and cream in a saucepan with the scraped vanilla seeds and the pod over medium heat. Do not boil.
3. 3. Whisk egg yolks and sugar in a bowl until frothy.
4. 4. Slowly add one-third of the warm milk to the egg yolk mixture, whisking constantly. This is called tempering.
5. 5. Pour the remaining milk into the bowl with the egg yolk mixture. Pour everything back into the saucepan.
6. 6. Heat the mixture over low heat until it thickens slightly (approx. 82 degrees Celsius). Stir constantly so it does not curdle.
7. 7. Remove gelatine from water, squeeze out, and dissolve in the warm cream.
8. 8. Strain cream through a fine sieve into four molds or glasses. Let cool, then refrigerate for at least 4 hours to set.

Nutrición por ración

• kcal: 280
• Protein: 7 g · Fett/Fat: 14 g · Carbs: 30 g