Serves 2
Directions
- 1Cut a vanilla bean in half with a knife, and remove the seeds.
- 2In a pot, add the whipping cream, the vanilla bean and the vanilla seeds.
- 3Mix over low heat.
- 4In a bowl, mix the egg yolks with the sugar with a whisk.
- 5Add a little of the whipping cream mixture to temper the egg yolks with the sugar.
- 6Pour this over the hot cream.
- 7Stir constantly, first over low heat.
- 8Remove the vanilla bean.
- 9Over medium-high heat, mix vigorously with the whisk until it has the desired consistency.
- 10Pour the mixture into a ramekin.
- 11Cover with plastic wrap.
- 12Place in a bucket with ice for half an hour to cool.
- 13Remove the plastic and add sugar on top.
- 14Melt the sugar with a torch.
- 15Add raspberries, blueberries and mint to decorate.
- 16Refrigerate for half an hour.
Ingredients
- vanilla bean from Papantla
- cup whipping cream
- 2 egg yolks
- 50 grams sugar
- raspberries
- blueberries
- mint
Equipment
knifepotmeasuring cupspatulaballoon whiskbowlsplastic wrapbuckettorchtweezer
Tips
- Refrigerate for a day or place in a bucket of ice for half an hour to cool quickly
- Be careful not to burn the sugar too much.
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