FOR THE CREME ANGLAISE
Boil 250ml of full cream milk along with 125ml of cream and 1 vanilla pod ...scraped and seeds removed ..
Pour this hot mix over 10 yolks and 115gm of castor sugar ( slightly mixed ), whisking continuously to stop scrambling egg forming .
Return the custard mix to the saucepan and cook over a low heat till the custard thickens .
FOR THE CREMOSA
Using a blender , blend 150gm of 90 % cacoa lindt chocolate (softened ) with the crème anglais together until glossy.
TO SERVE
Divide the cremosa between 4 ramequins and allow to cool and refrigerate over night .
Serve with a sprinkle of sea salt and drizzle with a good quality olive oil to your taste .
Boil 250ml of full cream milk along with 125ml of cream and 1 vanilla pod ...scraped and seeds removed ..
Pour this hot mix over 10 yolks and 115gm of castor sugar ( slightly mixed ), whisking continuously to stop scrambling egg forming .
Return the custard mix to the saucepan and cook over a low heat till the custard thickens .
FOR THE CREMOSA
Using a blender , blend 150gm of 90 % cacoa lindt chocolate (softened ) with the crème anglais together until glossy.
TO SERVE
Divide the cremosa between 4 ramequins and allow to cool and refrigerate over night .
Serve with a sprinkle of sea salt and drizzle with a good quality olive oil to your taste .
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