INGREDIENTS
- – Vanillas c/n.
- Syrup:
- – Sugar 300 g.
- – Water 300 cc.
- – Candy wine (Porto, muscat) 1 tacit.
- Custard cream:
- – Milk 1 L.
- – Sugar 250 g.
- – Corn starch 60 g.
- – Yolks 6 models.
- – Vanilla Essence 2 caps.
- Armed:
- – Sugar-free whipped cream 500 g.
- – Roasted nuts 100 g.
- – Dulce de leche pastry chef 500 g.
Basic English vanilla soup with syrup, pastry cream, nuts and dulce de leche so that you can get pleasure from at house
PROCEDURE:
Syrup:
1. Place the sugar with the water in a saucepan and convey to a boil. It should dissolve the sugar. Take away from the warmth and add the wine (you’ll be able to skip it)
Custard cream:
1. Warmth the milk with half the sugar.
2. In a bowl, combine the remaining sugar with the starch, add the yolks and
combine properly.
3. As soon as the milk is sizzling, pour it little by little over the yolks, mixing
consistently and prepare dinner all the preparation once more till boiling.
Taste with vanilla. Reserve properly lined.
Armed:
1. In a 24×24 cm mould, make a vanilla base properly soaked within the syrup. Cowl with dulce de leche and make a layer of whipped cream.
2. Cowl with well-soaked vanilla beans once more and pour within the pastry cream.
3. Repeat the process with the vanillas and end with whipped cream. Adorn with nuts and chocolate chips, you may make threads of dulce de leche dissolved with a bit milk to present it fluidity.
4. Place within the fridge for 2 hours and unmold.
