1 Put a metal mixing bowl in the freezer to chill.
2 In a saucepan, boil milk, cream, and sliced-open vanilla bean.
3 Make a crème anglaise by beating the egg yolks with 250g sugar. Add the milk and cook over low heat, stirring constantly with a wooden spoon. The cream is cooked when a line drawn across cream on the back of the spoon with the finger stays.
4 Remove vanilla and chill.
5 Whip heavy cream with remaining 50g sugar in the cold bowl. Add the truffle to the cream and stir.
6 When the crème anglaise is cold, swiftly fold in the whipped cream. Spoon into small molds and freeze.
7 Serve with a tablespoon full of Broomflower Jelly per person.
My advice: This would be delicious with a Beaume de Venise or an old Loupiac you may have forgotten in your wine cellar. |
