|Preparation : 10 min||Resting : 2 hr|
|Cooking : 10 min||Equipment :|
|Difficulty :||Rating : 5 rates|
|Download the recipe :|
|Programmes :||accessories :|
|4||gelatine leaves (4g)
|1||vanilla pod – seeds only
|40||g caster sugar
|500||ml double cream
|Demerara sugar for caramelising|
|1||Soak the gelatine leaves in cold water for 5 minutes to soften.|
|2||Squeeze the excess water from the gelatine, and put into the metal bowl with|
the cream, vanilla seeds, egg yolks, sugar, and cornflour.
|3||Run the EXPERT programme, 8 minutes/speed 5/95 °C.|
|4||Then, run the EXPERT programme 2 minutes/speed 10 (without heating).|
|5||Pour the cream into ramekins. Cool at room temperature. Refrigerate for 2-4 hours.|
|6||Just before serving sprinkle the top of the vanilla cream with Demerara sugar;|
caramelise using a blowtorch, or under a preheated grill.
used gelatine powder and was still nice
Loved it, so simple and delicious.