- 300g sugar
- 90ml water
- 6 free range egg yolks
- 3 vanilla pods
- 1 ½ leaves gelatine
- 600ml whipping cream
custard parafit
peter Jackson
5th December 2011
custard parafit
whip egg yolks, sugar and vanilla until really thick and pale.
Boil water and sugar to 121 degrees
...
Ingredients
Method
whip egg yolks, sugar and vanilla until really thick and pale.
Boil water and sugar to 121 degrees
add the gelatine and pour on the egg yolks and whisk until cold.
Whip the cream and fold into the mix pour into moulds and set
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