Description
Surprisingly gentle, magical taste. Can be served as a separate dish, and in addition to desserts and sweet cakes, biscuits, fruit salads and fresh berries.
Ingredients
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Vanilla
1 piece
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Cream
300 ml
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Cream
200 ml
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Yolk egg
3 piece
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Sugar
2 Tbsp
Cooking
If desired, 100 ml of cream (of those that are 10 - 15%) can be replaced with water.
With a sharp knife cut the vanilla pod lengthways.
He're scraping out the seeds.
Put seeds and pod in a saucepan, pour cream (10 - 15%) and bring to a boil while stirring.
Boil, stirring, over low heat for a few minutes, then set aside for 15 minutes. From time to time stir to avoid the formation of the film.
Beat the egg yolks with sugar and add cream.
Gently heated over low heat with constant whisking until thickened relative. It is desirable to use a saucepan with a thick bottom and non-stick coating. If you have a regular bucket, it is better to make a water bath.
Take out the pod and give the sauce to cool, stirring from time to time.
In a water bath it cools down much faster.
Whisk heavy cream and mixed them into the sauce immediately before use.
Thicker than whipped cream, the thicker the sauce will be.
Mmmm!..
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