French cream dessert
- 1/2 Vanilla pod
- 200 g Crème double
- 75 g whipped cream
- 30 g + 2 tbsp sugar
- 4 egg yolk
- 250 g frozen raspberries
30 minutes
light
- 1.
- Halve the vanilla pod lengthways and that Scrape out the pulp with the back of a knife. Bring the crème double, cream, vanilla pulp and the scraped pod to the boil. Mix 30 g sugar and egg yolks with the whisk of the hand mixer until the mixture is thick and almost white. Stir 4 tablespoons of the cream mixture into the egg mixture and Slowly stir in the rest of the boiling cream, place briefly on the stove. Stir constantly until the cream is thick. Remove the vanilla pod and pour the cream into 4 small glasses and refrigerate for about 2 hours. Thaw the raspberries. Puree the raspberries with 2 tablespoons of sugar and strain through a sieve. Put the raspberry puree on the cream just before serving
- 2 .
- Waiting time approx. 1 3/4 hours. Photo: Först,
1 person approx.:
- 430 kcal
- 1800 kJ
- 6 g protein
- 34 g fat
- 24 g carbohydrates
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