French cream dessert

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Cut the vanilla pod in half lengthwise and scrape out the pulp with the back of a knife. Bring the double cream, cream, vanilla pulp and scraped pod to the boil. Mix 30 g sugar and egg yolks with the whisk of the hand mixer until the mixture is thick and almost white. Stir 4 tablespoons of the cream mixture into the egg mixture and slowly stir in the rest of the boiling cream. Stir constantly until the cream is thick and almost white.

2. 2

   Remove the vanilla pod and pour the cream into 4 small glasses and chill for about 2 hours. Defrost the raspberries. Puree the raspberries with 2 tablespoons of sugar and pass through a sieve. Add the raspberry puree to the cream just before serving

Nutrition Facts

KCAL
430 kcal

CARBS
24 g

FATS
34 g

PROTEINS
6 g