For use with spiced pears but can be made into ice cream too.
If the scaled down recipe says a fraction of egg yolks just round as required.
The vanilla extract can be replaced with a pod or 2 dropped in before the mixture is cooked and removed before serving.Ingredients12 Egg yolks40 ml Vanilla extract1.2 l Double Cream250 g Icing or Caster SugarConvert UnitsMethodStep 1:
Combine all the ingredients in a bowl and blend. If using icing sugar, sift and add slowly whilst blendingStep 2:
Preheat the Sous Vide to 82 degrees Celsius.Step 3:
Transfer the mixture to a heat proof bag and removed excess air using the immersion method. A silicone reusable bag works well.Step 4:
Cook the bagged mixture in the Sous Vide for an hour, agitating the mixture in the bag every 10 minutes.Step 5:
Serve hot or cold, store in the fridge or freeze to keep longer or to use as ice cream.ice cream, creme anglaise, spiced pear,
9th Mar 2020 12:19:01 pm | 0 notes | 0 popularity