Ingredients for 6 ramekins250 g fresh red berries
Brown sugar
Pastry cream mousse
470 g whole milk
2 vanilla beans
110 g egg yolk
110 g sugar
47 g cornstarch
47 g butter
33 cl cold heavy whipping cream
2 gelatin sheets Dr. Oetker (4 g)
470 g whole milk
2 vanilla beans
110 g egg yolk
110 g sugar
47 g cornstarch
47 g butter
33 cl cold heavy whipping cream
2 gelatin sheets Dr. Oetker (4 g)
Method
Pastry cream mousse
- Split the vanilla bean in two and scrape the seeds into the milk. Bring to a boil and let it infuse 20 min or more.
- Hydrate the gelatin in cold water.
- Meanwhile, beat together the yolks, the sugar and the cornstarch without whitening or frothing.
- Boil the milk again and pour 1/3 into the eggs, blend, add in the rest and blend.
- Put it back into the pan by pouring it through a strainer and beat over high heat until it thickens.
- Remove the pan and add the butter.
- Cool it rapidly stirring the whole time so as to prevent the cream from drying.
- Once it is cool, whip the cream and fold it gently in the pastry cream.
- Hydrate the gelatin in cold water.
- Meanwhile, beat together the yolks, the sugar and the cornstarch without whitening or frothing.
- Boil the milk again and pour 1/3 into the eggs, blend, add in the rest and blend.
- Put it back into the pan by pouring it through a strainer and beat over high heat until it thickens.
- Remove the pan and add the butter.
- Cool it rapidly stirring the whole time so as to prevent the cream from drying.
- Once it is cool, whip the cream and fold it gently in the pastry cream.
-Put your berries in your ramekins.
- Pour some mousse and put in the fridge.
- Before serving, sprinkle some brown sugar over each crème and caramelize with a blowtorch.
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