Winter wonderland: vanilla cream entremet and hot eggnog cocktail.
Vanilla cream entremet
- 1l of whipped cream
- 1l of milk
- 6 eggs
- 150g of sugar
- 100g of flour
- 2 packages of vanilla sugar
Boil the milk with a pinch of salt. In a bowl put 5 egg yolks, sugar and vanilla sugar. Whisk until the mixture turns white.
Add flour and 1 egg. Continue whisking to obtain a homogeneous preparation. Gently pour the boiling milk over the preparation stirring constantly with a whisk.
Transfer to the casserole that was used to boil the milk, then bring to a boil stirring constantly with a wooden spoon. Remove the cream from the heat and let cool completely.
Pour the liquid cream into a refrigerated hen’s ass. Whisk it up until it becomes firm and foamy.
Gently stir the whipped cream into the pastry cream with a spatule in small quantities, mixing slowly, turning from bottom to top to obtain a light cream.
Hot eggnog cocktail
- 2 1/2 shot of cognac
- 1/2 shot of cane sugar syrup
- 1 egg
- 1/2 shot of whipped cream
- 2 shots of milk
Pour the ingredients into heat resistant glass and mix well. Reheat for 1 min and stir again.
