Summary

Ingredients

• 500 ml milk
• 1 vanilla pod (s)
• 6 sheets gelatin
• 5 egg (s), including the yolk
• 120 g suar
• 400 ml cream

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Instructions

1. Heat the milk and vanilla pulp with the pod in a saucepan.
2. Soak the gelatine in cold water. Mix the egg yolks and sugar until creamy, stir the hot milk (without the vanilla pod) into the egg yolk mixture. Stir everything over the hot water bath until creamy (do not beat, no air should be stirred in!), Until you can peel off the mass to the rose (you can see on the wooden spoon). Squeeze out the gelatine and dissolve it in the warm cream, stirring constantly, then stir everything cold over a cold water bath.
3. Whip the cream until stiff and fold it into the cream just before it gels. Rinse out a mold and pour in the cream.
4. Chill the mixture in the refrigerator for at least 2-3 hours
5. Tip: It goes well with fruit sauces or all kinds of compotes!