Gran Couva Cremeux

1. 1

   Chop up the chocolate very fine and put it in a bowl.

2. 2

   Put the milk in a pan together with the vanilla and bring it up to just under the boiling point.

3. 3

   Beat the egg yolks up with the sugar until they are light.

4. 4

   Beat the warm milk little by little into the beaten egg yolks-sugar mixture.

5. 5

   When all has been added put the mixture back in the pan and heat the mixture up while beating continuously until it has thickened slightly and will coat a spoon.

6. 6

   Pour the thickened mixture little by little over the chocolate until you get an emulsion to form.

7. 7

   Let the mixture cool down to warm room temperature then whip the cream and carefully fold it into the egg yolk-sugar-chocolate mixture.

8. 8

   Divide the creme between 4-6 serving glasses and set them in the freezer for 4-6 hours.

9. 9

   Remove from the freezer 45 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.