Summary

Ingredients

• 35 g suar
• 3 egg yolks, 55g
• 250 g whipped cream
• 1 vanilla pod (s)
• 3 sheets gelatin
• 250 g mascarpone

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Instructions

1. Soak the gelatine in cold water.
2. Gently mix the egg yolks with the sugar. There should be as little air as possible in the mass.
3. Cut the vanilla pod lengthways and scrape it out. Bring the pod and pulp with the cream to the boil.
4. Carefully add to the sugar and egg yolk mixture and stir. Carefully heat the whole thing to 82 degrees while stirring. You can do this either in a water bath or like that. Be sure to check the temperature with a thermo.
5. Remove from heat and pass through a fine sieve. Mix with the hand blender. Dissolve the squeezed gelatine in it.
6. When the mixture has cooled, fold in the mascarpone. Cover the cream and put it in the refrigerator for 24 hours.
7. To serve, you can either cut off the cams or whip the cream with a hand mixer.
8. This cream goes very well with hazelnut-almond meringues and spicy pineapple.
9. Both recipes can also be found in my profile.