2 Tesked Cardamom seeds
300 ml Cream
10 G Espresso beans
80 G Icing sugar
4 Stycken eggs
1 Nypa salt
0.5 Stycken vanilla pod
Crush the cardamom, add the espresso beans and also crush.
Cut the vanilla pod in half lengthways and scrape out the seeds with the back of a knife.
Bring to the boil slowly with the cream and salt. Remove from the heat, leave to infuse for approx. 20 mins. and strain.
Ingredienser
2 Tesked Cardamom seeds, 10 G Espresso beans, 0,5 Stycken vanilla pod, 300 ml Cream, 1 Nypa salt
Separate the eggs. Place the egg yolks in a bowl. Keep the egg whites in the fridge for future recipes.
Whisk the egg yolks and half of the icing sugar for approx. 5 mins. until creamy and light in colour.
Slowly beat in the strained cream, then pour the mixture into a beating bowl.
Ingredienser
80 G Icing sugar, 4 Stycken eggs
Bring the water to the boil and then immediately reduce the heat to the lowest setting.
Place the kettle on top and continue to whisk for approx. 10 mins. Check the temperature - the mixture must not get hotter than 65°C.
Once the mixture has thickened considerably, pour into moulds and leave to cool completely.
Then cover and chill 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
