Recipe
Complete the following Essential beforehand
Ingredients
- 500 g Whipping cream
- 500 g Whole milk
- 200 g Egg yolks
- 100 g Sugar
For 1300 g
Recipe
Bring the cream and milk to a boil and pour into the premixed egg yolk-sugar combination (without blanching).
BAKING: Heat to 84°C (185°F). Strain and use immediately or quickly cool and use later.
Soak the gelatin in a large quantity of water. Melt the softened and drained gelatin in a little bit of hot custard and add the rest. Emulsify the hot custard with the melted P125 COEUR DE GUANAJA.
When the ganache is between 35 and 40° C (95/104° F), fold the foamy whipped cream in and pour.