Description
Natural vanilla and beurre noisette giving a unique flavor combination.
Ingredients
-
Corn starch
50 ml
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Butter
45 g
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Vanilla
0.5 piece
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Cream
100 ml
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Milk
200 ml
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Sugar
100 ml
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Yolk egg
4 piece
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Gelatin
1 piece
Cooking
First, prepare the ice for the ice baths.
Then cook "hazelnut" butter beurre noisette. To do this, heat oil over medium heat until the emergence of small dark brown particles and a nutty flavour. By heating, once the oil stops to sizzle and bubble, it is necessary to constantly stir to avoid sticking of these particles to the bottom. For the cream we need 30 grams prepared in this way oil.
Cut the vanilla pod lengthwise and with a knife scrapes the seeds.
Mix in a saucepan cream, milk, seeds and vanilla pod and bring to the boil, stirring occasionally. Set aside.
Soak gelatin.
Incandescent whisk sugar and egg yolks with a thickener.
Add the yolk mixture to the milk-vanilla mixture and heat on low heat with constant stirring until thick.
Put in an ice bath (with water) and immediately add "hazelnut" butter, and gelatin with constant whisking. Continue to whip to cool cream.
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