- 30g of sugar
- 1 vanilla pod
- 250ml full cream
- 250ml of milk
- 80g of egg yolk
- 220g white chocolate (Valrhona ivory couverture)
- 2+1/4 gelatin sheets
- 250g of fresh raspberries
Pour the liquid over the foamy mixture while mixing.
Return to the pan over low heat and while stirring, bring to 88°C. So it’s a custard you’re making, just much less sweet.
The cream must be well coated.
Off the heat (you can turn it off!) add the soaked and wrung out gelatin sheets.
Then the white chocolate. I used Valrhona Ivory couverture.
Pour off the heat and mix thoroughly. If there is a problem with the appearance, you can use a hand blender.
So ! Let cool to room temperature, stirring occasionally.
And pour the cream on top.
Leave in the refrigerator for at least 4 hours before tasting…