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Serve:
Approximately 15 portions
Ingredients:
163 ml milk
355 ml heavy cream
100 g white chocolate
92 ml egg yolk
60 ml honey 1 whole vanilla beans
2 leaves gelatin - 6 grams
Method:
1. Heat milk, cream and vanilla beans in stainless steel pot. Mix
without foaming the egg yolks, honey and sugar. Temper yolk mix
with some of the hot liquid and combine. Cook until the mix reaches
85ºC. Strain and add bloomed gelatin and chopped white chocolate.
Pour in a mould and let it set in fridge or freezer.
WARM
BING CHERRY COMPOTE JUS
Ingredients:
200 ml cherry juice
100 ml apple juice
4 ml lemon zest
¼ whole vanilla beans
25 ml honey
6½ g regular pectin
Method:
1. In a saucepan, heat all the ingredients and cook to desired consistency.
Remove from heat and let cool. Store in fridge.
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