Directions
- 1Separate the egg yolks from the egg whites.
- 2In a bowl, add the sugar to the egg yolks.
- 3Add vanilla seeds and mix.
- 4In a saucepan, bring to a simmer the milk, cream, and vanilla bean.
- 5Add the warm milk to the egg yolks and mix.
- 6Cook over low heat until it reaches 83-84 degrees or forms a veil on the spoon.
- 7Let it cool down.
- 8Meanwhile, prepare the caramel: In a saucepan, caramelize sugar and water by moving only the pan, without stirring with a spoon.
- 9Once caramelized, transfer a portion to a baking pan, and another part to two silicone baking mats for decoration.
- 10Beat the egg whites until foamy, then gradually add sugar.
- 11Once stiff peaks form, transfer the meringue to the baking pan with caramel and shape it into a cylinder.
- 12Bake in a bain-marie at 180 degrees for 8-9 minutes.
- 13Serve the crème anglaise at the base of the plate, then add the meringue and the crunchy caramel.
Ingredients
- 350 ml latte intero
- 150 ml panna fresca
- 5 tuorli
- 1 bacca di vaniglia
- 80 gr zucchero
- 0 mandorle tostate
- 5 albumi
- 30 gr zucchero
- 200 gr zucchero
- 80 gr acqua
Equipment
whiskbowlknifesmall saucepanlarge saucepanhand mixerbaking pansilicone baking mat
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