- 750g whole milk - 54.9%
- 250g whipping cream - 18.3%
- 150g caster sugar - 11%
- 200g pasturized egg yolks - 14.7%
- 10g pectin 325 NH 95 - 0.7%
- 5g xanthan gum - 0.4%
- 6 vanilla (seeds and pods)
- 6 lemons (zest only)
starchless crème pâtissière
Shai Edginton
16th September 2013
starchless crème pâtissière
crème pat that can be flavoured with purées, praline etc. gluten free
Ingredients
Method
heat half the milk, the cream, vanilla and any optional spices etc then cover and infuse over night;
mix xanthan gum, pectin, half the sugar and the other half of the milk (making sure to add the powders into the milk) then also chill over night;
mix the egg yolks and the other half the sugar and also chill over night;
heat and strain the infusion;
mix into the pectin mix and then add to the bombe;
cook it out on a low heat to a boil (stirring continually);
chill the pat down... when you add a puree or anything just blitz it in the thermo and pass.
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