2 tsp cardamom seeds
300 ml cream
4 piece eggs
10 g espresso beans
80 g icing sugar
1 pinch salt
0.5 piece vanilla pod
Crush the cardamom, add the espresso beans and crush them too.
Cut the vanilla pod in half lengthwise and scrape out the seeds with the back of a knife.
Add the seasoning and salt to the cream and bring to the boil. Remove from the heat, leave to infuse for approx. 20 minutes and strain through a sieve.
Ingredients
2 tsp cardamom seeds, 10 g espresso beans, 0.5 piece vanilla pod, 300 ml cream, 1 pinch salt
Separate the eggs. Place the egg yolks in a bowl. Keep the egg whites in the fridge for future use.
Whisk the egg yolks and half of the icing sugar for approx. 5 minutes until creamy and light in colour.
Slowly whisk in the strained cream, then pour the mixture into a metal mixing bowl.
Ingredients
80 g icing sugar, 4 piece eggs
Bring some water to the boil then immediately reduce the heat to the lowest setting.
Place the metal mixing bowl on top of the pan and continue to whisk for approx. 10 minutes, keeping an eye on the temperature – the mixture must not get hotter than 65°C.
Once the mixture has visibly thickened, transfer to the ramekins and leave to cool completely.
Then cover and refrigerate for at least 2 hours.
Sprinkle the remaining icing sugar evenly over the cream and caramelise it using the cook’s blowtorch.
403.5
9.35 g
29.82 g
24.51 g
Gräfe und Unzer Verlag GmbH
