Cold Vanilla Cream
6 servings
25 minutes
Cold vanilla cream is an exquisite dessert of French cuisine that embodies tenderness and sophistication. Its roots trace back to an era when vanilla was considered a rare and precious ingredient. This cream captivates with its airy and velvety taste, featuring soft, sweet notes of natural vanilla harmoniously complemented by a creamy texture. During preparation, the aroma of vanilla unfolds in heated milk, enriching its flavor before combining with whipped eggs, sour cream, and powdered sugar to create the perfect consistency. After cooling, the cream becomes thick and melts in the mouth, while its refreshing chill makes it an ideal finish to any dinner. It is served in portioned molds, sometimes with berries or a caramel crust for added charm.
1
Pour the milk into a large pot and place it on the heat. Split the vanilla pod lengthwise into two parts, lightly crush it with a knife, and add it to the milk. Bring to a boil, remove from heat, and set aside.
- Milk: 500 ml
- Vanilla: 1 piece
2
Whisk the eggs and egg yolks together with the powder into a smooth mixture. Add the sour cream and whisk again. Pour into the milk, removing the vanilla pod from the pot beforehand.
- Chicken egg: 2 pieces
- Egg yolk: 6 pieces
- Sour cream: 500 g
- Powdered sugar: 200 g
3
Return the pot to the stove and on low heat, constantly stirring, bring the mixture to a thick consistency (this may take about 10-15 minutes). Pour the finished cream into molds and refrigerate for at least 3 hours.